{Recipe} Creamy Chicken Florentine

Nancy, this is for you! :)

I try to stay away from foods like this but I have been a bit curious. When we got back from Florida I was in the mood to cook but didn't want anything that would take me a long time so I picked this up as I already had frozen spinach and green peppers at home.

Picture and Recipe from Kraft Philadelphia

Ingredients

• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 cup halved red pepper strips {I used green peppers}
• 1 pkg. (6 oz.) baby spinach leaves {I used frozen spinach}
• 1 tub (10 oz.) Philadelphia® Savory Garlic Cooking Creme
• 2 cups hot cooked penne pasta {used bowtie pasta}
• 2 Tbsp. toasted pine nuts {didn't use as I didn't have any}

Directions

• 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.

{Although, I did things a bit differently due to the ingredients I did/did not have it was incredibly delicious and so easy! I have to figure out how to make this sauce on my own because it was so delicious!}