1 pound 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 tablespoons toasted Italian pine nuts
Cook chicken and peppers in large nonstick skillet on medium heat 5 to 6 min. or until chicken is done.
Add cooking creme; cook and stir 3 min.
Stir in spinach and pasta; top with nuts.