MONDAY CHICKEN FLORENTINE

MONDAY,START OF A NEW WEEK.I AM LOOKING FORWARD TO THE START OF FALL.THE LEAVES TURNING COLORS USE TO BE SO COOL WHEN I LIVED UP NORTH. I STILL ENJOY FALL IN FLORIDA, A PLEASANT NIGHT BREEZE,DINNERS SERVED ON THE BACK PORCH.

CHICKEN FLORENTINE

1-1 1/2 # CHICKEN BREAST

1 TBS. CHOPPED GARLIC

1/2 C. FLOUR

2 TBS. OLIVE OIL

1 SHALLOT

1 LB FRESH SPINACH

1LB PENNE PASTA

1 CAN (14oz.) CANNELLINI BEANS DRAINED

1 TOMATO CHOPPED

1 PINT CHICKEN BROTH

SALT-PEPPER

PARMESAN CHEESE

BEGIN BY COOKING YOUR PASTA AL DEN TA,SET A SIDE.

CUT CHICKEN BREAST INTO BITE SIZE PIECES

COAT CHICKEN IN FLOUR,DISCARD ANY REMAINING FLOUR

IN A DEEP SAUTE PAN, ADD OLIVE OIL, SHALLOTS(CHOPPED), GARLIC(CHOPPED)

AND CHICKEN. SAUTE OVER MED-HIGH HEAT UNTIL LIGHTLY BROWNED

ADD CHICKEN BROTH (DE-GLAZE). THE FLOUR FROM THE CHICKEN SHOULD THICKEN THE BROTH. ADD THE FRESH SPINACH(REMOVE THE STEMS).

ADD THE BEANS , CHOPPED TOMATO AND SALT - PEPPER TO TASTE .TURN HEAT DOWN AND SIMMER FOR A FEW MINUTES.

TOSS WITH PASTA,SPRINKLE WITH PARMESAN CHEESE.

IF YOU PREFER ,SWITCH MUSHROOMS FOR BEANS.ADD THE MUSHROOMS IN THE START WITH THE SHALLOTS AND GARLIC.

CRISP GARLIC BREAD FOR DIPPING, AND A SALAD TO COMPLETE THE MEAL.