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Pasta and Rice


Chicken Florentine With Fettuccine


½ cup fat-free Italian dressing
1 Tablespoon Italian seasoning
4 boneless skinless chicken breast halves (about 1 pound)
Alfredo Sauce
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
12 ounces uncooked fettuccine
1 Tablespoon olive oil

Mix dressing and Italian seasoning in large glass or plastic bowl; add chicken, turning to coat. Cover and refrigerate 20 minutes. Meanwhile, prepare Alfredo Sauce. Stir spinach into sauce.

Cook and drain fettuccine as directed on package. While fettuccine is cooking, heat oil in 10-inch nonstick skillet over medium-high heat. Remove chicken from marinade. Cook chicken in oil 7 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Place fettuccine on serving platter. Top with chicken and sauce.

Makes 4 servings.