Creamy Chicken Florentine Pasta

10 minutes Prep Time
20 minutes Cook Time
6 Servings

This one-skillet chicken and pasta dish comes together in just 30 minutes making it a delicious option for a a weeknight dinner.

Ingredients

  • 2 tablespoons oil, feel free to choose vegetable or olive oil
  • 1 pound chicken breast, cut into 3/4″ chunks
  • 5 scallions, sliced

  • 1 can Redpack Diced Tomatoes Basil, Garlic & Oregano 28 oz

  • 1 tablespoon of chicken base, or 1 tablespoon of chicken stock concentrate
  • 1 tablespoon Italian seasoning
  • 1/3 cup heavy cream
  • 4 ounces fresh baby spinach
  • 2 tablespoons butter
  • 1/2 of a lemon, juiced
  • 4 cups pasta of your choice, cooked to al dente using package directions

Instructions

Step one

Heat oil in a large skillet over medium high heat. Add the chicken and scallions, cook for three (3) minutes stirring periodically.

Step two

Add the canned tomatoes, along with chicken base and Italian seasoning. Cook for 4 to 5 minutes, then add the cream. Reduce heat to simmer for 10 minutes, stirring occasionally.

Step three

Add the spinach by handfuls, allowing each handful to wilt before adding another handful. It looks like a lot of spinach, but it does wilt down. You can stir the spinach to help it wilt. Add the butter and lemon juice.

Step four

Add the cooked pasta and toss to coat the pasta, serve immediately.

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