Philly Chicken Florentine

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Prep: 30 min
Ready In: 30 min

“Quick, easy, and delicious--strips of chicken are quickly pan fried with orange pepper strips and baby spinach and then served in a creamy garlic and herb sauce over penne pasta.” - by Philadelphia Cooking Creme

Ingredients

3 cups penne pasta, uncooked
1 tablespoon oil
1 pound boneless skinless chicken breasts, cut into strips
1 orange pepper, cut into strips
4 cups tightly packed baby spinach leaves
1 (270 g) tub PHILADELPHIA Herb & Garlic Cooking Creme Cream Cheese Product
2 tablespoons toasted pine nuts

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Metric US

Original recipe yields 4 servings

Directions

Cook pasta as directed on package, omitting salt.
Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until done. Stir in peppers and spinach; cook 2 min., stirring frequently. Add Cooking Creme; cook and stir 2 to 3 min. or until heated through.
Drain pasta, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached. Add pasta; mix lightly. Top with pine nuts. Serve immediately.