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Paprika Chicken & Tomato Pasta

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  • 1 lb. boneless, skinless chicken breasts
  • 1 tsp. paprika
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 Tbsp. olive oil
  • 1 cup cherry tomatoes
  • 2 1/4 cups water
  • 1 package Knorr Selects™ Spinach Florentine with Penne Pasta
  • Fresh basil leaves (optional)

NUTRITIONAL INFORMATION

 

Amount per serving

Calories310
Total Fat9g
Saturated Fat2g
Trans Fat0g
Cholesterol90mg
Sodium530mg
Total Carbs26g
Dietary Fiber2g
Sugars2g
Protein30g
Vitamin D0mcg
Calcium59mg
Iron2mg
Potassium628mg

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 PLACE chicken on cutting board and cover with plastic wrap. Pound to 1/2-in. thickness with bottom of heavy skillet or rolling pin. (This will help the chicken cook more evenly.) Season chicken with paprika, salt and pepper.
  • 2 HEAT oil in large nonstick skillet over medium-high heat. Add chicken and tomatoes and cook, turning chicken once, and stirring tomatoes occasionally, until chicken is golden and thoroughly cooked, about 10 minutes. Remove chicken and set aside. (Leave tomatoes in skillet.)
  • 3 POUR water into skillet and bring to a boil. Stir in Knorr Selects™ Spinach Florentine with Penne Pasta and return to a boil. Boil, covered, over medium-high heat, stirring frequently, 10 minutes.
  • 4 SLICE chicken and stir into Pasta, or top individual servings with sliced chicken. Garnish with basil, if you like. Enjoy!