Parmesan Potato & Spinach Florentine
We love any dish that can just be thrown together with minimal prep work- and this Parmesan Potato & Spinach Florentine fits right into that “easy dinner” category. Plus, it tastes amaaaazing! Enjoy a hearty dish of diced chicken, parmesan baby baker potatoes, and spinach in creamy alfredo, topped with crisp parmesan cheese.
The Best Alfredo Sauce
Alison’s Pantry Marketing Directior, Kim Henke, shared The Best Alfredo Sauce recipe- and we can’t keep it to ourselves!
Ingredients:
- 3 Tbsp Kirkland Sweet Cream Butter (#1723)
- 2 Tbsp garlic infused olive oil
- 2 cartons Gossner Foods Shelf Stable Whipping Cream (#1696)
- 1/4 tsp ground white pepper
- 1/2 cup Kraft Parmesan Cheese (#1683)
- 3/4 cup shredded mozzarella cheese
Instructions:
- First, add the butter and oil to a saucepan over cook over medium-low heat until the butter is melted. Then, whisk in the cream and white pepper. Bring to a boil, then reduce to a simmer for about 5 minutes.
- Now, add the parmesan cheese and continue to simmer until the sauce thickens and is smooth. Then, add the mozzarella and continue to cook until the cheese is melted and fully incorporated.
A hearty dish of diced chicken, parmesan baby baker potatoes, and spinach in creamy alfredo, topped with crisp parmesan cheese.
Parmesan Potato & Spinach Florentine
Ingredients:
- 2 3/4 cups alfredo sauce
- 1 1/4 cup Pierce FC Diced Chicken (#2546)
- 2 cups Simplot RoastWorks Baby Baker Halves with Parmesan and Herbs (#1985)
- 2 cups baby spinach
- 1 Tbsp Galbani Shredded Parmesan Cheese (#2554)
Instructions:
- First, preheat oven to 350°F.
- Then, mix together the potatoes, spinach, chicken and sauce until evenly coated. Pour into a baking dish.
- Now, bake for 35-45 minutes. Top with the parmesan and broil until just golden brown.
- To serve, divide between 6 plates with a slice of buttered Rocky Moutain Bread Co. Sourdough (#1987).
6 servings.
Adapted from: https://simplotfoods.com/recipe/parmesan-potato-spinach-florentine
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