• Chicken Florentine with Mushrooms and Penne

Chicken Florentine with Mushrooms and Penne

55 6 servings, 1/6 recipe each
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6 servings, 1/6 recipe each

This recipe is inspired by the region of Toscana in Italy.

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What You Need

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Make It

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  • 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.


Substitute cremini mushrooms for all or part of the button mushrooms.

Special Extra

Garnish with additional chopped fresh rosemary before serving.


  • 6 servings, 1/6 recipe each

Nutritional Information

Serving Size 6 servings, 1/6 recipe each
Calories 580
% Daily Value
Total fat 24g
Saturated fat 5g
Cholesterol 90mg
Sodium 490mg
Carbohydrate 51g
Dietary fibre 3g
Sugars 6g
Protein 38g
Vitamin A 15 %DV
Vitamin C 15 %DV
Calcium 6 %DV
Iron 25 %DV

* 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.

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