Entrée

Creamy Chicken Florentine

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prep time

30 min

total time

30 min

makes

4 servings, 2 cups (500 mL) each

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photo by:

kraft

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What You Need

3 cups penne pasta, uncooked

1 Tbsp. oil

1 lb. (450 g) boneless skinless chicken breasts, cut into strips

1 orange pepper, cut into strips

4 cups tightly packed baby spinach leaves

1 tub (270 g) Philadelphia Herb & Garlic Cooking Creme

2 Tbsp. toasted pine nuts

Make It

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.

kraft kitchens tips

Variation

Substitute 2 cups small broccoli florets for the peppers and spinach, adding the broccoli to the cooking water for the last 2 min. of the pasta cooking time.