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
1 tablespoon olive oil buttery spread
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.