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Post by ReneeW on Feb 18, 2013 10:26:09 GMT -6
Creamy Chicken Florentine Pasta
1 pound(s) boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup(s) halved red pepper strips
1 tub(s) (10-ounce) PHILADELPHIA Savory Garlic Cooking Creme **
1 package(s) (6-ounce) baby spinach leaves
2 cup(s) hot cooked penne pasta
2 tablespoon(s) toasted Italian pine nuts
Cook chicken and peppers in large nonstick skillet on medium heat 5 to 6 minutes, or until chicken is done.
Add cooking creme; cook and stir 3 minutes.
Stir in spinach and pasta; top with nuts.
** This is a new product, so if your grocer doesn't carry it, you can do what I did which is use two cubes of Land O' Lakes "Sautee Express" Garlic & Herb and then add a little cream (I just eyeballed it, probably put in about a half cup?) until desired consistency.
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