Chicken Florentine Skillet

Chicken Florentine Skillet

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

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

6

servings

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.
Makes 6 servings (1 1/3 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen 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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 65mg;
  • Sodium 880mg;
  • Total Carbohydrate 42g
    • (Dietary Fiber 3g,
    • Sugars 5g),
  • Protein 28g;
Percent Daily Value*:
    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.