Creamy Chicken Florentine
Ingredients: 1 pound boneless skinless chicken breasts, cut into bite-size pieces 1/2 cup halved red pepper strips 1 (6 ounce) package baby spinach leaves 1 (10 ounce) tub PHILADELPHIA Savory Garlic Cooking Creme 2 cups hot cooked penne pasta 2 tablespoons toasted pine nuts
Directions: Cook chicken and peppers in large nonstick skillet on medium ardour 5 to 6 min. or until chicken is done in. Add spinach; cook and stir 2 to 3 min. or until wilted. Drain all but 1 Tbsp. shining. Add cooking creme; cook and stir 3 min. Stir in pasta; top with nuts.
Nutritional:
Servings Per Means: 4
Amount Per Serving
Calories: 354
Total Fat: 13.6g Cholesterol: 95mg Sodium: 571mg Total Carbs: 25.6g Dietary Fiber: 2.4g Protein: 33.3g
Prepare time:10 Min
Ready in:22 Min
Serving notwithstanding:4 peoples