Creamy Chicken Florentine Recipe

Creamy Chicken Florentine Recipe

  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1/2 cup halved red pepper strips
  • 1 (6 ounce) package baby spinach leaves
  • 1 (10 ounce) tub PHILADELPHIA Savory Garlic Cooking Creme
  • 2 cups hot cooked penne pasta
  • 2 tablespoons toasted pine nuts
  1. Cook chicken and peppers in large nonstick skillet on medium heat 5 to 6 min. or until chicken is done. Add spinach; cook and stir 2 to 3 min. or until wilted. Drain all but 1 Tbsp. liquid.
  2. Add cooking creme; cook and stir 3 min.
  3. Stir in pasta; top with nuts.
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