Creamy Chicken Florentine Pasta
White chicken breast meat with our diced tomatoes, pasta, and spinach in a lemony cream sauce. A one-skillet meal ready in just thirty minutes.
2 tablespoons oil, feel free to choose vegetable or olive oil1 pound chicken breast, cut into 3/4" chunks5 scallions, sliced1 (14.5 ounce) can Redpack® Diced Tomatoes Basil, Garlic & Oregano 14.5 oz1 (14.5 ounce) can Redpack® Petite Diced Tomatoes 14.5 oz, well drained1 tablespoon of chicken base, or 1 tablespoon of chicken stock concentrate1 tablespoon Italian seasoning1/3 cup heavy cream4 ounces fresh baby spinach2 tablespoons butter1/2 of a lemon, juiced4 cups pasta of your choice, cooked to al dente using package directions
- Heat oil in a large skillet over medium high heat. Add the chicken and scallions, cook for three (3) minutes stirring periodically.
- Add the diced tomatoes basil, garlic & oregano and drained petite diced 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.
- 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.
- Add the cooked pasta and toss to coat the pasta, serve immediately.