Sundried Tomato Chicken Florentine
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WHAT YOU'LL NEED
- 2 Tbsp. (30 mL) olive oil, divided
- 1 lb. (450 g) boneless, skinless chicken breast halves, cut into bite-size pieces
- 2 cups (500 mL) sliced cremini mushrooms
- 2 1/4 cups (550 mL) water
- 1 package Knorr Selects® Spinach Florentine with Penne Pasta
- 1/4 cup (60 mL) chopped sun-dried tomatoes
- 1 cup (250 mL) heirloom cherry tomatoes, halved
NUTRITIONAL INFORMATION
Amount per serving
Calories350
Total Fat12g
Saturated Fat2.5g
Trans Fat0g
Cholesterol90mg
Sodium390mg
Total Carbs29g
Dietary Fiber2g
Sugars4g
Protein31g
Vitamin D0mcg
Calcium66mg
Iron2mg
Potassium860mg
Let's Get Cooking
- 1 HEAT 1 Tbsp. (15 mL) of the olive oil in large nonstick pan over medium-high heat. Season chicken, if you'd like, with salt and pepper. Add your chicken and cook about 4 minutes or until thoroughly cooked. Remove from pan; set aside. Heat remaining 1 Tbsp. (15 mL) olive oil in same pan and cook mushrooms, stirring occasionally, about 4 minutes or until golden. Remove from pan; set aside.
- 2 POUR your water into the same pan and bring to a boil. Stir in your Knorr Selects® and return to a boil, then lower heat to medium-high and boil covered 10 minutes, stirring frequently, adding sundried tomatoes during the last 1 minute of cook time.
- 3 STIR in your chicken and heirloom tomatoes. Sprinkle, if desired, with chopped fresh basil. Now it's delicious. Dig in!