Chicken Florentine Skillet

Name: Chicken Florentine Skillet
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 170 grams bag fresh baby spinach leaves (about 3 1/2 cups); 1 Tbsp butter or margarine; 411 grams can diced tomatoes, drained; 397 grams package uncooked chicken breast tenders (not breaded), cut into bite-size pieces; 2 Tbsps all-purpose flour; 237 milliliters sliced fresh mushrooms; 0 teaspoons ground nutmeg; 296 milliliters half-and-half; 227 grams cups uncooked wagon wheel pasta; 1 teaspoon salt; 113 grams cup shredded mozzarella cheese

Chicken Florentine Skillet might be just the main course you are searching for. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 396 calories, 27g of protein, and 15g of fat. Not If you have half-and-half, butter, chicken breast tenders, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Cook and drain pasta as directed on package.

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Pasta

Meanwhile, in small bowl, stir 1/4 cup of the half-and-half, the flour, salt and nutmeg until smooth; set aside.

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Nutmeg

All Purpose Flour

Salt

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Bowl

In 12-inch nonstick skillet, melt butter over medium-high heat.

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Butter

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Frying Pan

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.

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Mushrooms