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
- 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.
Original recipe visit: Creamy Tomato Chicken Florentine @ garnishandglaze.com