We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Chicken Florentine Skillet

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

(11)
(6)
Save and Share
  • prep time 20 min
  • total time 20 min
  • ingredients 11
  • servings 6
 

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)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

toggle

Expert Tips

Serve this entrée with a garden-fresh salad drizzled with a low-fat dressing.

Tricolored rotini pasta can be substituted for the wagon wheel pasta.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
880mg
880%;
Total Carbohydrate
42g
42%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
15%;
Calcium
25%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.