Chicken Floretine Skillet

This is a cleaned-up version of Betty Crocker’s Chicken Florentine Skillet. It makes 6 servings at 11 points plus points each.

 

 

 

 

 

 

Chicken Florentine Skillet

3 cups uncooked whole wheat wagon wheel pasta or rotini pasta(8 oz)
1 1/4 cups low-fat milk
1 tablespoon cornstarch
2 tablespoons whole wheat pastry flour
1 teaspoon sea  salt
1/4 teaspoon ground nutmeg
1 tablespoon olive oil buttery spread
 1 pound chicken breast cut into chunks
 1 can (14.5 oz) diced low salt tomatoes, drained
 1 cup sliced fresh mushrooms
 1 bag (6 oz) fresh baby spinach leaves (about 3 1/2 cups)
 1 cup shredded part skim mozzarella cheese (4 oz)

Cook and drain pasta as directed on package.

Meanwhile, in small bowl, stir 1/4 cup of the milk, the flour, salt and nutmeg until smooth; set aside.

In 12-inch nonstick skillet, melt olive oil buttery spread over medium-high heat. Add chicken; cook 6 to 8 minutes, stirring occasionally, until browned. Stir in tomatoes, mushrooms and spinach. Cook about 5 minutes, stirring occasionally, until mushrooms are tender.

Mix remaining milk with cornstarch.

Reduce heat to low. Stir in pasta and milk-nutmeg mixture. Cook about 1 minute or until thickened. Stir in milk-cornstarch mixture.  Sprinkle cheese over top. Cover; let stand 2 to 3 minutes or until cheese is melted.

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