And change maybe 12 bucks. Comes with two bags for servings. The whole box.

280 calories Farfalle with grilled white meat chicken and farm-grown spinach in a rich white wine and parmesan sauce. Per 1 Cup: 280 calories; 3 g sat fat (15% DV); 600 mg sodium (26% DV); 3 g total sugars.

Microwave covered at high 9 to 12 minutes for high power microwave ovens (1000 to 1300 watts) or 13 to 18 minutes for low power microwave ovens (700 to 900 watts) or until sauce is boiling and all ingredients are piping hot, stirring once halfway through. Product should be cooked to 165 degrees F.

Instructions

1. Flatten the chicken breasts.
2. Season the chicken breasts.
3. Heat the pan.
4. Cook the chicken breasts over medium heat for 1 minute without moving.
5. Flip the chicken breasts.
6. Turn the heat down to low.
7. Cover the pan and cook on low for 10 minutes.
8. Turn off the heat and let sit for an additional 10 minutes.

Preparation

1. Prepare from FROZEN state.
2. Appliances may vary, adjust accordingly.
3. Preheat large non-stick skillet over medium-high heat.
4. Pour contents of bag into skillet and cover.
5. Cook for 13 - 14 minutes.
6. Let stand 1 minute.
7. Promptly refrigerate any unused heated portion.

" Farfalle is a good source of fiber and complex carbohydrates, which provides our bodies with vitamins, minerals and energy.

There are 280 calories in 1 cup (211 g) of Bertolli Chicken Florentine & Farfalle. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Create an authentic Italian food experience at home with Bertolli Pasta Sides Cheese & Spinach Ravioli frozen pasta. Delicious ravioli stuffed with a four-cheese blend and spinach in a creamy garlic sauce provides a mouthwatering meal or side dish that cooks in minutes, in the microwave.

Questions or comments, visit us at www.villabertolli.com or call 1-800-418-2302. Easy prep as a side dish or meal. Microwave Oven: Cook only one bag at a time. Place frozen, unopened bag this side up, laying flat in microwave.

Her suggestion: Place boneless, skinless chicken breasts in a pan in a single layer, cover with a few inches of liquid (water, broth, etc.), add flavorings (spices, salt, herbs, soy sauce, etc.), then bring the liquid just barely to a boil over medium-high heat. Reduce the heat so the liquid simmers.

However, I find that a wet brine makes for a much moister cut of meat. To do this, dissolve 1/4 cup of salt in a cup of hot water and then dilute it with three cups of cold water. Add the chicken breasts and let sit for about an hour - but even as little as 15 minutes can help.

Chicken Florentine is essentially chicken breasts, flour, seasonings, Parmesan, spinach, Danish Creamery Butter, oil, garlic, shallots, chicken broth and cream. These simple ingredients combine to create a dish exponentially more delicious than the sum of its parts. QUICK AND EASY.