Chicken Florentine Skillet

(11)
  6 reviews
  • 20 min prep time
  • 20 min total time
  • 11 ingredients
  • 6 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. 1 Cook and drain pasta as directed on package.
  2. 2 Meanwhile, in small bowl, stir 1/4 cup of the half-and-half, the flour, salt and nutmeg until smooth; set aside.
  3. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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