CHICKEN FLORENTINE SKILLET

Chicken Florentine Skillet image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 6

Number Of Ingredients 11

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)

Steps:

Cook and drain pasta as directed on package.
Meanwhile, in small bowl, stir 1/4 cup of the half-and-half, the flour, salt and nutmeg until smooth; set aside.
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.
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.

Nutrition Facts : Calories 400, Carbohydrate 42 g, Cholesterol 65 mg, Fat 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 5 g, TransFat 0 g