Fall Foliage & Dinner for Two

Fall has officially hit the northeast. I live right outside Philadelphia and the leaves have really been turning the past few weeks. I’ve said it before and I will say it again, I love this time of year!

Since being thrown into adulthood, I’ve been fairing quite well with entertaining my friends post-college but what about the rest of my life?! I’m been planning a dinner for two, which is more nerve-racking than dinner for ten. I am always one to really try to impress those around me with great food and entertainment and this dinner is no exception! As my thoughts raced for the past week about what I will serve at my special dinner this Saturday, I began to test out some recipes in order to avoid an utter disaster. My first attempt of a great dinner for two is Spinach, Feta and Chicken Shells. And let me tell you, it came out really well. So, here is my top contender of what I will serve at my dinner for two:

Spinach, Feta and Chicken Shells

From: Campbell's Kitchen
Prep: 15 minutes
Bake: 20 minutes
Makes: 6 servings

Ingredients:

1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells
1 can (4.5 ounces) Swanson® Premium White Chunk Chicken Breast in
Water, drained
1/3 cup crumbled feta cheese
1 package (about 9 ounces) frozen spinach in cream sauce, prepared
according to package directions

Directions:

1. Prepare the pastry shells according to the package directions.

2. Use a fork to remove the pastry "tops" and the soft pastry underneath.

3. Stir the chicken, cheese and spinach in a medium bowl. Divide the chicken
mixture among the pastry shells. Top with the pastry "tops".


Best, and until next time, Kaitlin.