Creamy Tomato Chicken Florentine

Ingredients

• 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
• 1/2 cup Horizon Organic Reduced Fat Milk
• 3 cups fresh baby spinach (packed (about 4 ounces))
• Fresh grated Parmesan cheese

Instructions

1. 1

   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.

2. 2

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

3. 3

   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.