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Sun-Dried Tomato Chicken Florentine

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  • 2 Tbsp. olive oil, divided
  • 1 lb. boneless, skinless chicken breast halves, cut into bite-size pieces
  • 2 cups sliced cremini mushrooms
  • 2 1/4 cups water
  • 1 package Knorr Selects™ Spinach Florentine with Penne Pasta
  • 1/4 cup chopped sun-dried tomatoes
  • 1 cup heirloom cherry tomatoes, halved

NUTRITIONAL INFORMATION

 

Amount per serving

Calories360
Total Fat13g
Saturated Fat3g
Trans Fat0g
Cholesterol90mg
Sodium410mg
Total Carbs29g
Dietary Fiber2g
Sugars2g
Protein31g
Vitamin D0mcgs
Calcium67mg
Iron2mg
Potassium886mg

  • 1 HEAT 1 tablespoon 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 tablespoon 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 sun-dried tomatoes during the last 1 minute of cook time.
  • 3 STIR in your chicken, mushrooms and heirloom tomatoes. Sprinkle, if desired, with chopped fresh basil. Now it's delicious. Dig in!