This recipe is inspired by the region of Toscana in Italy.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. flour
1 chicken (3 lb./1.4 kg), cut up
2 Tbsp. extra virgin olive oil
2 cups fresh mushrooms
2 cloves garlic, minced
1 jar (650 mL) Classico di Firenze Florentine Spinach & Cheese Pasta Sauce
1 Tbsp. finely chopped fresh rosemary
4-1/2 cups penne pasta, uncooked
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How do I make it ?
Place flour in pie plate. Add chicken, 1 piece at a time; turn to evenly coat both sides of chicken with flour, shaking off excess.
Heat oil in large deep nonstick skillet on medium heat. Add chicken; cook 3 min. on each side or until evenly browned on both sides. Transfer chicken to plate, reserving drippings in skillet.
Add mushrooms to reserved drippings; cook 3 to 5 min. or until softened, stirring frequently to remove browned bits from bottom of skillet and adding garlic for the last minute. Stir in pasta sauce and rosemary.
Return chicken to skillet; spoon sauce over chicken. Cover; simmer on medium-low heat 25 min. or until chicken is done (165ºF). About 15 min. before chicken is done, cook pasta as directed on package, omitting salt.
Drain pasta. Serve topped with chicken and sauce.
Kraft Kitchen Tips!
Substitute cremini mushrooms for all or part of the button mushrooms.
Garnish with additional chopped fresh rosemary before serving.
Calories From Fat
% Daily Value
Fat 24 g
Saturated fat 5 g
Cholesterol 90 mg
Sodium 490 mg
Carbohydrate 51 g
Fibre 3 g
Sugars 6 g
Protein 38 g
6 servings, 1/6 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.