Creamy Chicken Florentine
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prep time 10 min total time 22 min makes 4 servings, 1-1/4 cups each what you need
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup halved red pepper strips
1 pkg. (6 oz.) baby spinach leaves
1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
2 cups hot cooked penne pasta
2 Tbsp. toasted pine nuts make it
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.
ADD cooking creme; cook and stir 3 min.
STIR in pasta; top with nuts.
kraft kitchens tips
Substitute uncooked deveined peeled medium shrimp for the chicken; cook and stir 2 to 3 min. or until shrimp turn pink. Continue as directed.
Calories 390 Total fat 14 g Saturated fat 7 g Cholesterol 100 mg Sodium 630 mg Carbohydrate 30 g Dietary fiber 3 g Sugars 4 g Protein 34 g Vitamin A 70 %DV Vitamin C 25 %DV Calcium 15 %DV Iron 20 %DV K:41765v2:121720