Ingredients
1 Package McCormick Tuscan Chicken & Vegetables ONE Seasoning Mix
2 tbsp. oil
1 lb. chicken tenders or boneless chicken breasts, cut into strips
1 (14.5 oz.) can diced tomatoes, undrained
1 (15-oz.) can white (cannellini) beans or any variety of beans, rinsed and drained
6 oz. baby spinach
1 Package McCormick Tuscan Chicken & Vegetables ONE Seasoning Mix
3 tbsp. extra-virgin olive oil
3 boneless skinless chicken breasts cut into 1-in chunks
2 c. chicken broth
1 c. water
1 (14-oz.) can diced tomatoes
1/2 c. heavy cream
12 oz. farfalle
3 c. cups shredded Italian cheese blend (separated)
1 pint rainbow cherry tomatoes, halved
2 oz. baby spinach
Preparation
Step 1Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 8 minutes or until browned and cooked through. Remove chicken from skillet. Step 2Stir in tomatoes, beans and Seasoning Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 3 minutes. Step 3Return chicken to skillet. Stir in spinach; cook 2 minutes or just until spinach is wilted.
Step 1In a large bowl, combine chicken with McCormick One Tuscan Seasoning and one tablespoon olive oil. Stir to coat. Step 2Heat remaining 2 tablespoons oil in a large skillet skillet over medium-high heat. Sear chicken until golden, about 5 minutes.Step 3 Add in broth and stir to deglaze the pan. Then stir in water, tomatoes, and heavy cream and bring to a boil. Add pasta and stir until pasta is covered with liquid. Step 4Simmer briskly for 20 minutes. Preheat broiler while you finish the pasta. Step 5Stir in 2 cups of the cheese, then add cherry tomatoes and spinach. Top with the remaining cheese. Step 6Carefully transfer skillet to oven and broil until golden and bubbly, 1 to 2 minutes. Step 7Let rest for 5 minutes before serving. (The sauce will thicken as it stands!)
