Creamy Tomato Chicken Florentine

• Meat

  • 1 lb Chicken breast

• Produce

  • 3 cups Baby spinach, fresh packed
  • 2 cloves Garlic
  • 1 can Tomatoes

• Pasta & Grains

  • 8 oz Penne pasta

• Dairy

  • 2 tbsp Butter
  • 1 cup Horizon organic half & half
  • 1/2 cup Horizon organic milk, Reduced Fat
  • 1 cup Horizon organic mozzarella cheese shreds

Found on garnishandglaze.com

Ingredients

• 2 tablespoons butter, divided
• 1 pound chicken breast, cut into thin bit size pieces
• 8 ounces penne pasta
• 2 cloves garlic, minced
• 1 (14 ounce) can diced tomatoes
• 1 cup Horizon Organic half & half
• 1 cup Horizon Organic Mozzarella Cheese Shreds
• ½ cup Horizon Organic Reduced Fat Milk
• 3 cups fresh baby spinach, packed (about 4 ounces)
• Fresh grated Parmesan cheese

Directions

• Heat water in a large pot with 2 teaspoons salt. Meanwhile, melt 1 tablespoon butter in a large non-stick skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until cooked all the way through. Remove the chicken from the the pan and into a bowl.
• Add the penne pasta to the boiling water and cook until al dente and drain.
• Meanwhile, in the large skillet, melt remaining tablespoon butter over medium heat. Add garlic and cook for 30 seconds. Add the tomatoes and bring to a simmer. Add in the half & half, milk, and slowly sprinkle in the cheese a little at a time while stirring. Stir and cook until cheese is melted and milk begins to boil. Add the spinach, chicken, and pasta and toss. Serve immediately topped with fresh grated Parmesan.