Creamy Chicken Florentine
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup halved red pepper strips
1 tub (10–ounce) Savory Garlic Cooking Creme
1 package (6–ounce) baby spinach leaves
2 cup hot cooked penne pasta
2 tablespoon toasted Italian pine nuts
- Cook chicken and peppers in large nonstick skillet on medium heat 5 to 6 minutes, or until chicken is done.
- Add cooking creme; cook and stir 3 minutes.
- Stir in spinach and pasta; top with nuts.
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