Philly Creamy Chicken Florentine

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I had received a coupon for the new PHILADELPHIA Savory Garlic Cooking Creme and decided for a really quick easy meal to try one of the suggested recipes as I had all the ingredients on hand. I think my end result was a little darker on the sauce than intended because I browned my chicken --also used whole wheat pasta. It was a great quick meal and probably would be great with shrimp as well. 1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1/2 cup  halved red pepper strips
1 pkg. (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

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.

You will usually have to add the spinach in batches as it starts out so big and then wilts


ADD cooking creme; cook and stir 3 min.

STIR in pasta; top with pine nuts.

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