Creamy Chicken Florentine

Recipe from PHILADELPHIA Cooking Creme

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  • 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


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