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Tomato Chicken Florentine Pasta

Enjoy lean meat, tons of spinach and tomatoes enrobed in a cheesy garlic cream sauce.
6 Servings
Prep time: 
15 Minutes
Cooking time: 
15 Minutes


2 tsp salt
2 Tbsp Horizon Organic Butter, divided
1-lb chicken breast, cut into thin bite-sized pieces
8 oz penne pasta
2 cloves garlic, minced
1 14-ounce can diced tomatoes
1 cup Horizon Organic Half & Half
1/2 cup Horizon Organic Reduced Fat Milk
1 cup Horizon Organic Shredded Mozzarella Cheese
3 cups fresh baby spinach, packed (about 4 oz)
Freshly grated Parmesan cheese


Heat water in a large pot with salt. Meanwhile, melt 1 Tbsp butter in a large non-stick skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook until no longer pink in the center. Remove chicken from pan and into a bowl.

Add the penne pasta to the boiling water, cook until al dente and drain.

Meanwhile, in the large skillet, melt remaining butter over medium heat. Add garlic and cook for 30 seconds. Add tomatoes and bring to a simmer. Add in 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, then toss to combine. Top with Parmesana and serve immediately.


Recipe and photo from Garnish and Glaze



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