Chicken Florentine Skillet

A hearty, one-dish dinner is ready wheelie quick, thanks to baby spinach and packaged chicken tenders.

Photo by Irene B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    cups uncooked wagon wheel pasta (8 oz)

  • 1 1/4

    cups half-and-half

  • 2

    tablespoons all-purpose flour

  • 1

    teaspoon salt

  • 1/4

    teaspoon ground nutmeg

  • 1

    tablespoon butter or margarine

  • 1

    package (14 oz) uncooked chicken breast tenders (not breaded), cut into bite-size pieces

  • 1

    can (14.5 oz) diced tomatoes, drained

  • 1

    cup sliced fresh mushrooms

  • 1

    bag (6 oz) fresh baby spinach leaves (about 3 1/2 cups)

  • 1

    cup shredded mozzarella cheese (4 oz

Directions

1 Cook and drain pasta as directed on package. 2 Meanwhile, in small bowl, stir 1/4 cup of the half-and-half, the flour, salt and nutmeg until smooth; set aside. 3 In 12-inch nonstick skillet, melt butter over medium-high heat. Add chicken; cook 6 to 8 minutes, stirring occasionally, until browned. Stir in tomatoes, mushrooms and spinach. Cook about 5 minutes, stirring occasionally, until mushrooms are tender. 4 Reduce heat to low. Stir in pasta and half-and-half mixture. Cook about 1 minute or until thickened. Stir in remaining 1 cup half-and-half. Sprinkle cheese over top. Cover; let stand 2 to 3 minutes or until cheese is melted.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: