Florentine Cooked Chicken

(17 Ratings)
Recipe Yield: 3 to 4 Servings


  • 1 package (4.8 ounces) PASTA RONIĀ® Angel Hair with Herbs
  • 1-1/3 cups water
  • 2/3 cup milk
  • 2 tablespoons of margarine, butter or spread with no trans fat
  • 1/4 cup chopped onion
  • 1 garlic clove, minced or pressed
  • 2 cups chopped cooked chicken
  • 3 cups loosely packed fresh baby spinach
  • 1/4 cup roasted red pepper strips or 1 medium tomato, coarsely chopped
  • 2 tablespoons chopped fresh basil (optional)
  • Shredded Parmesan cheese or Italian cheese blend

Preparation Steps

  1. In a large saucepan, bring just to a boil: 1 1/3 cups water, 2/3 cup milk and 2 tablespoons margarine. Reduce heat to medium.
  2. Slowly stir in pasta, Special Seasonings, onion and garlic. Separate pasta with fork, if needed. Return to a boil. Boil uncovered 3 minutes. Add chicken, spinach and red pepper; bring back to a boil. Continue cooking 1 to 2 minutes or until pasta is tender, stirring frequently.
  3. Sauce will be thin. Let stand 3 to 5 to minutes to thicken. Stir in basil, if desired. Serve with cheese.