Recipe for Cheesy Chicken Florentine from Vintage Recipe Box 155.
Vintage Recipe Box 155 is a metal recipe box with two cross-stitch birds on the front.
Based on the information we found inside, we THINK the box originated from Alabama with ties to Virginia and Georgia.
The recipes are not too old with the oldest ones we have found so far are dated starting in the early 2000s.
Click here to view all the vintage recipes found in Vintage Recipe Box 155.
Cheesy Chicken Florentine Recipe
- 8 ounces thin spaghetti
- 1 large onion (1 1/2 cups chopped)
- 1 pound skinless boneless chicken breast halves, cut into bite-size pieces
- 1 1/2 tablespoons unbleached all-purpose flour
- 1/4 cup Madeira wine
- 10 ounces fat-free half and half
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup shredded reduced-fat, reduced-sodium Swiss cheese
- 1 package (10 ounces) prewashed baby spinach
- 1/4 cup shredded or grated Parmesan
- In a large pot, boil 2 1/2 quarts unsalted water.
- Add the spaghetti and cook until tender, about 9 minutes
- Spray a large, deep, non-stick lidded skillet with nonstick cooking spray.
- Place the pan over medium heat.
- Add the chopped onion to the pan and cook, stirring frequently, for 2 to 3 minutes.
- Raise the heat to medium high and add the chicken pieces
- Cook just until no longer pink, about 4 minutes
- Place the flour in the pan and stir to cook it evenly for 1 minute
- Add the garlic and Madeira (or substitute sherry, if you prefer)
- Cook for 1 more minute.
- Add the fat-free half-and-half, nutmeg, and pepper to the pan, mix well and bring to a boil.
- Reduce the heat to medium and immediately place the grated Swiss cheese and spinach on the top.
- Cover the pan (the pan will be full) and cook for 3 minutes.
- Take the lid off and stored the wilted spinach into the sauce.
- Serve at once on top of the hot, drained spaghetti.
- Sprinkle 1 tablespoon of Parmesan cheese over each serving.