Philly Chicken Florentine |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Quick, easy, and delicious--strips of chicken are quickly pan fried with orange pepper strips and baby spinach and then served in a creamy garlic and herb sauce over penne pasta. Ingredients:
3 cups penne pasta, uncooked |
1 tablespoon oil |
1 pound boneless skinless chicken breasts, cut into strips |
1 orange pepper, cut into strips |
4 cups tightly packed baby spinach leaves |
1 (270 g) tub philadelphia herb & garlic cooking creme cream cheese product |
2 tablespoons toasted pine nuts |
Directions:
1. Cook pasta as directed on package, omitting salt.
2. 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.
3. 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.
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