Chicken Florentine Skillet
By bnpolley
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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
Adapted from keyingredient.com
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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