Chicken Florentine with fettuccini and coleslaw

I saw a recipe called Creamy Garlic Chicken and it looked good but when I read the recipe just before going to the store, I thought it looked a lot like Chicken Florentine so I looked up some of those recipes and decided to do Giada de Laurentiis' recipe.  

I also wanted to try a new coleslaw recipe with tricolor slaw mix, pineapple and bacon. While I was making it, I suddenly had remembered that awful salad at every church social in the 1960s with cabbage, carrots, pineapple and lime jello.  I wondered if the person who made up this recipe was maybe the granddaughter of the person who made up that green jello salad.  I went ahead and made it with a little trepidation.  I figured if it was terrible, I wouldn't tell anyone.  The pineapple was just a slight addition to the taste and the bacon hardly noticeable.  Charlie said it was good.

I added fettucini, a little parmesan, and mushrooms to the chicken recipe.

RECIPE COURTESY OF GIADA DE LAURENTIIS 

Chicken Florentine Style

Ingredients

4 boneless skinless chicken breasts

Salt and freshly ground black pepper

All-purpose flour, for dredging

6 tablespoons (3/4 stick) unsalted butter

2 tablespoons shallots, sliced

1 tablespoon chopped garlic

1 1/2 cups dry white wine

1 cup whipping cream

1 tablespoon chopped fresh Italian parsley

2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

• Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
• Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
• Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

Pineapple Bacon Coleslaw 6 servings From KC Star Sunday Sept 6, 2020

4 slices bacon, diced, in cold skillet and cook over med. 5-7 min. Drain on paper towel

Blend together

20 can pineapple, drained, reserve 3T. liquid.

6 T. mayo

1 tsp. salt 1/2 tsp black pepper

add 

tricolor coleslaw mix (16 oz)

add bacon, pineapple and

4 green onions, thin sliced

add mayo mix and stir together, mix well