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Chicken Florentine Skillet

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

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Rate this recipe 4.3/5 (7 Votes)
Chicken Florentine Skillet 1 Picture

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

Details

Preparation

Step 1

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.

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