Chicken Florentine

By sarah_dillard

Ingredients

• 1 lb.
• boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 cup
• halved red pepper strips
• 1 pkg.
• (6 oz.) baby spinach leaves
• 1 tub
• (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
• 2 cups
• hot cooked penne pasta
• 2 Tbsp.
• toasted pine nuts

Preparation

Step 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.
Add cooking creme; cook and stir 3 min.
Stir in pasta; top with nuts.