Creamy Chicken Florentine

From: Package of Philadelphia Cooking Creme

Ingredients:
1 lb boneless skinless chicken, cut into bite-size pieces
1/2 cup halved red pepper strips
1 package (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 (optional)

Cook chicken and peppers in a large nonstick skillet on medium heat for 5-6 minutes or until chicken is done.

Add spinach, cook and stir 2 to 3 minutes or until wilted. Drain all but one tablespoon liquid. Add cooking creme; cook and stir 3 minutes. Stir in pasta; top with nuts if desired.

What I did differently from the recipe:
I know I didn't use as much spinach as the recipe called for. I used leftovers from our local food co-op that we get produce from and it was almost gone by the time I made this recipe. Also, I used garden vegetable spaghetti instead of the penne. Yum!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! What an easy and delicious recipe! I love recipes on the back of boxes. Brianna loved this recipe too, which only makes me more excited that I still have about a dozen of these cooking cremes that I got free from super doubles at Harris Teeter. Woot woot!

Oh, and trust me, the picture doesn't do it justice.

Printable version:

Creamy Chicken Florentine:

Ingredients:
1 lb boneless skinless chicken, cut into bite-size pieces
1/2 cup halved red pepper strips
1 package (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 (optional)

Cook chicken and peppers in a large nonstick skillet on medium heat for 5-6 minutes or until chicken is done.
Add spinach, cook and stir 2 to 3 minutes or until wilted. Drain all but one tablespoon liquid. Add cooking creme; cook and stir 3 minutes. Stir in pasta; top with nuts if desired.