Sun-Dried Tomato Chicken Florentine
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WHAT YOU'LL NEED
- 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 D0mcg
Calcium67mg
Iron2mg
Potassium886mg
All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.
Let's Get Cooking
- 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!
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