Creamy Spinach Chicken with Tortinelli

2 large chicken breasts or 4 medium 

1/4 cup flour

Italian seasoning 

Season salt

Sliced mushrooms

Frozen chopped chicken 1/4 cup

2 minced cloves garlic

1 jar Alfredo sauce

Package Frozen or Dried Tortinelli

Frozen green beans (optional)

1/4 stick butter 

1/4 cup olive oil

Using large bowl or flat dish, mix flour, seasoning and seasoning salt. 

In a large skillet melt butter and heat oil together.

Take two large chicken breasts and pound until 1/4 inch thin. Cut in half for portion size pieces (or if breasts are smaller leave whole). Dip into flour mixture to coat both sides. Place in skillet. Cook medium heat until browned on both sides. Remove from skillet.

Add mushrooms and spinach to remaining oil in skillet. Add oil if needed. Add pinch of salt. Cool until mushrooms start to get soft. Add jar of Alfredo sauce. Hear until bubbly. Then turn to low, add chicken back to skillet. Cover and cook on low for 15 minutes, up to 30.

While it’s all cooking down, boil water in two sauce pans and use to cook Tortinelli and green beans. 

Serve together with extra sauce over Tortinelli or mix cooked Tortinelli into skillet. Serve.