Philly Chicken Florentine

Ingredients

• 4 cups tightly baby spinach leaves packed
• 270 g philadelphia herb & garlic cooking creme cream cheese product 
• 1 tablespoon oil 
• 1  and orange peppers cut into strips
• 3 cups penne pasta uncooked
• 2 tablespoons pinenuts toasted
• 1 pound chicken breasts boneless skinless cut into strips

Equipment

• frying pan

Directions

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large nonstick skillet on medium-high heat.
3. Add chicken; cook and stir 5 to 7 min. or until done. Stir in peppers and spinach; cook 2 min., stirring frequently.
4. Add Cooking Creme; cook and stir 2 to 3 min. or until heated through.
5. Drain pasta, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached.
6. Add pasta; mix lightly. Top with pine nuts.
7. Serve immediately.