Sun-Dried Tomato Chicken Florentine

Makes : Yield_value_display4 Yield_measureservings Prep15 minsCook20 mins
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NUTRITIONAL INFORMATION
Amount per 1 serving

Calories

360

Total Fat

13g

Saturated Fat

3g

Cholesterol

90mg

Sodium

410mg

Total Carbs

29g

Dietary Fiber

2g

Sugars

2g

Protein

31g

Calcium

67mg

Iron

2mg

Potassium

886mg

Ingredients
  1. 2 Tbsp. olive oil, divided
  2. 1 lb. boneless, skinless chicken breast halves, cut into bite-size pieces
  3. 2 cups sliced cremini mushrooms
  4. 2 1/4 cups water
  5. 1 package Knorr Selects™ Spinach Florentine with Penne Pasta
  6. 1/4 cup chopped sun-dried tomatoes
  7. 1 cup heirloom cherry tomatoes, halved

Directions

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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!