Fettuccine Chicken Florentine

• 4 whole Boneless, Skinless Chicken Breast Halves
• 1 Tablespoon Extra Virgin Olive Oil
• 1/2 pounds Fettuccine
• 2 Tablespoons Butter
• 4 ounces, weight Cream Cheese
• 2 teaspoons Garlic Powder
• 2 cups 1% Milk
• 1/2 teaspoons Freshly Ground Black Pepper
• 1- 1/2 cup Freshly Grated Parmesan Cheese
• 1 cup Fresh Baby Spinach, Chopped

1. 1.
2. Cook chicken in skillet over medium heat with olive oil until juices run clear and internal temperature reaches 170 degrees.
3. Remove from pan and allow chicken to cool slightly, then dice.
4. 2.
5. Cook fettuccine according to package directions.
6. 3.
7. Combine butter, cream cheese and garlic powder in saucepan and whisk together over medium heat until melted.
8. 4.
9. Add milk and pepper and bring to a slow boil, stirring constantly.
10. 6.
11. Add Parmesan cheese, spinach and the diced chicken.
12. 7.
13. Simmer for 10-15 minutes, stirring often.
14. 8.
15. Combine cooked fettuccine with Parmesan chicken sauce for serving.
16. ** Sauce will continue to thicken when removed from heat.

chicken, olive oil, fettuccine, butter, weight cream cheese, garlic, milk, freshly ground black pepper, freshly grated parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/fettuccine-chicken-florentine/ (may not work)