Chicken Florentine Skillet |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I got this recipe from a little cookbooklet I bought at the grocery store. Made it tonight and it is FANTASTIC ! I will stress; do NOT omit the nutmeg I think it would change the taste too much. Ingredients:
3 cups uncooked wagon wheel macaroni |
1 1/4 cups half-and-half |
2 tablespoons flour |
1 teaspoon salt |
1/4 teaspoon ground nutmeg |
1 tablespoon butter or 1 tablespoon margarine |
1 (14 ounce) package uncooked chicken breast tenders, cut into bite size pieces (not breaded ones) |
1 (14 1/2 ounce) can diced tomatoes, drained |
1 cup sliced fresh mushrooms |
3 1/2 cups fresh baby spinach leaves |
1 cup shredded mozzarella cheese (4 oz) |
Directions:
1. Cook pasta according to directions.
2. In small bowl, stir 1/4 cup of the half and half, flour, salt and nutmeg till smooth;set aside. Melt butter or margarine on medium. Add chicken cook chicken 6-8 minutes till chicken is browned. Add tomatoes,mushrooms and spinach. Cook 5 minutes, stirring till mushrooms are tender. Reduce heat to low. Stir in pasta and half and half mixture. Cook 1 minute till thick. Add remaining half and half. Sprinkle cheese on top. Cover and let sit for 2-3 minutes till cheese is melted.
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