Sunday night dinner--finally something goes right for me this weekend!
Nothing this weekend went the way it was supposed to. Stupid rain. Stupid cancer. Stupid daylight savings time or whatever it is that we're in now.
So with no actual plans for dinner and no time to prepare anything, I somehow managed to pull something off. And it even tasted good!
CHICKEN FLORENTINE-ish
1 lb cooked, diced chicken (I used frozen tenders)
1 can Progresso creamy mushroom soup (gluten free as of this writing!)
low-fat milk
1 bag frozen, chopped spinach (fresh spinach might work, but this was what I had)
8 oz gluten-free pasta (I used rotini)
1/2 cup shredded Swiss cheese
Put the soup in a large skillet, add half a can of water (if I had white wine I would have used that) and half a can of low-fat milk. Add the spinach, and bring to a simmer. Add the pasta, cover, and simmer for 10 minutes, or until the pasta is barely done. Stir in the chicken, and continue cooking until the pasta is finished and the chicken is heated. Add the cheese; season to taste with salt and pepper.
