Creamy Chicken Florentine
Yield: 4 servings
- 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.
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Creamy Chicken Florentine Recipe at a Glance
- COURSE: Main Dishes
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