Chicken Florentine Skillet

 

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)

• 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.