Skillet Chicken Florentine Food

SKILLET CHICKEN AND PARMESAN FLORENTINE

Steps:

• Heat oil in large deep skillet on medium heat. Add chicken; cook and stir 8 to 10 min. or until done.
• Add spinach, rice, tomatoes and broth; mix well. Bring to boil; cover. Simmer on low heat 10 min.
• Stir in cheese. Let stand 5 min.

CHICKEN FLORENTINE SKILLET

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.

CHICKEN FLORENTINE SKILLET

Steps:

• Cook pasta according to directions.
• 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.