Chicken Florentine Skillet

Photo by Brittany P.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

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.

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