Chicken Florentine

Photo by Doreen M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 16 oz. package linguine pasta, uncooked

  • 2

    T. Olive Oil

  • 3

    cloves garlic, minced

  • 4

    boneless, skinless chicken breasts, thinly sliced

  • 1 1/4

    cup fat free zesty Italian salad dressing, divided

  • 8

    sun dried tomatoes, chopped

  • 3 ounce package sliced mushrooms

  • 5 ounce package baby spinach

  • cracked pepper to taste

  • Optional: grated Parmesan cheese, chopped fresh flat-leaf parsley

Directions

Cook pasta according to package directions; drain While pasta is cooking, warm oil in a skillet over medium heat. Add garlic and cook 2 minutes. Add chicken; cook until no longer pink. Drizzle chicken with one cup salad dressing. Stir in tomatoes and mushrooms; cover skillet and simmer until mushrooms are softened. Add spinach; cover skillet again. Cook another 2 to 3 minutes, just until spinach is wilted; Stir and sprinkle with pepper. Toss cooked linguine with remaining salad dressing. Serve chicken and vegetables over linguini, garnish as desired

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