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Monday, August 20, 2018

Baked Chicken Florentine (Freezer Friendly Meal)


I've been making freezer meals for my daughter who is expecting very soon! I wanted to put some healthy options in their freezer to make it just a little easier for them to juggle work, being new parents and still remembering to eat! 

I had forgotten just how much I love this recipe! It makes 12 servings so I split it up into two containers. This will give them a dinner and some lunches for sure. You could make just 6 servings and split it in half if you are cooking for just two. Whatever fits your lifestyle. But, seriously, you should absolutely make this! 

Ingredients: 

  • 5 chicken breasts, cut into cubes or use a rotisserie chicken
  • 1 lb pasta (I use whole grain penne)
  • 1 box defrosted and drained spinach
  • 1 tbsp. extra virgin olive oil
  • 3 garlic cloves, minced
  • 4 tbsp. flour
  • 1 lemon, juiced
  • 3 cups unsalted chicken broth
  • 2 tsp oregano
  • 1 tsp black pepper
  • 2 cups 2% cottage cheese (I use an immersion blender to remove the curds)
  • 1-1/2 cups parmesan cheese

Directions

  1. Preheat oven to 375 and spray one or two baking dishes, set aside. 
  2. Cook pasta in a salted pot of water according to package directions. 
  3. Cook cubed chicken or cut up rotisserie chicken. 
  4. In a skillet over medium heat, saute garlic about 30 seconds. 
  5. Add flour and whisk for another 30 seconds. 
  6. Add chicken broth and stir till thickened. 
  7. Add lemon juice, oregano and pepper and bring to a simmer. 
  8. In a large bowl, add chicken, pasta, spinach, cottage cheese, parmesan cheese and then pour in the sauce. Mix well and pour into one or two baking dishes. 
  9. Bake for about 30 minutes or until bubbly. 

This recipe makes 12 (1-1/2 cups) servings at 7 points each on Weight Watchers Freestyle Program. 

Enjoy! 

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