Chicken Florentine with Mushrooms and Penne

1. 1

   Place flour in pie plate.

2. 2

   Add chicken, 1 piece at a time; turn to evenly coat both sides of chicken with flour, shaking off excess.

3. 3

   Heat oil in large deep nonstick skillet on medium heat.

4. 4

   Add chicken; cook 3 min.

5. 5

   on each side or until evenly browned on both sides.

6. 6

   Transfer chicken to plate, reserving drippings in skillet.

7. 7

   Add mushrooms to reserved drippings; cook 3 to 5 min.

8. 8

   or until softened, stirring frequently to remove browned bits from bottom of skillet and adding garlic for the last minute.

9. 9

   Stir in pasta sauce and rosemary.

10. 10

    Return chicken to skillet; spoon sauce over chicken.

11. 11

    Cover; simmer on medium-low heat 25 min.

12. 12

    or until chicken is done (165 degrees F).

13. 13

    About 15 min.

14. 14

    before chicken is done, cook pasta as directed on package, omitting salt.

15. 15

    Drain pasta.

16. 16

    Serve topped with chicken and sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.