Creamy Chicken Florentine

Creamy Chicken Florentine


"Red peppers, fresh spinach and tasty boneless chicken are combined with PHILADELPHIA Savory Garlic Cooking Creme, tossed with hot pasta and finished with toasted pine nuts--sure to make for an easy but sophisticated meal!"


22 m servings 354 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 33.3 g
  • 67%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 571 mg
  • 23%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

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


  • Kraft Kitchens Tips
  • Variation: Substitute uncooked deveined peeled medium shrimp for the chicken; cook and stir 2 to 3 min. or until shrimp turn pink. Continue as directed.
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  1. 38 Ratings


I make a different recipe from this site about 3 times a week. This time I decided to try this one and I really wanted to love it for its simplicity and to try out the new Philly Cooking Creme. ...

Great quick and easy dish. I highly recommend trying this. Just make sure to use some seasoning on the chicken to add more flavor.

This is so very good and easy. Had to use regular cream cheese as it was all I had. Minced 2 cloves of fresh garlic and added to peppers for the last few mins of cooking, set them aside and cook...