Creamy Chicken Florentine

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


Cook chicken and peppers in large nonstick skillet on medium heat 5 to 6 min. or until chicken is done.

Stir in spinach and cook for 3 minutes or until wilted.

Add cooking creme; cook and stir 3 min.

Add pasta; top with nuts.