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Chicken Florentine Skillet
Chicken Florentine Skillet
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Prep Time:
20 minutes
Total Time:
20 minutes
Whip up a quick and hearty meal using baby spinach and pre-packaged chicken tenders.
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)
Instructions:
  • Prepare the pasta according to package instructions, then drain.
  • In a small bowl, delicately blend 1/4 cup of half-and-half with flour, salt, and nutmeg until a smooth mixture forms; set aside.
  • In a 12-inch nonstick skillet, melt butter over medium-high heat. Cook chicken for 6 to 8 minutes until browned. Add tomatoes, mushrooms, and spinach. Cook for about 5 minutes until mushrooms are tender, stirring occasionally.
  • Lower the heat and gently mix in the pasta with the half-and-half mixture. Cook for about 1 minute until the sauce thickens. Add the remaining cup of half-and-half, then top with cheese. Cover and allow it to sit for 2 to 3 minutes until the cheese melts.

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