Well, my kids are out for Spring Break this week and wouldn't you know my husband is spending the whole week in Texas on business! Because of this, I have decided that this week I AM NOT COOKING. Let's face it, he eats most of the food I cook and the kids aren't super impressed with food - they just want to get meal time over with so they can get back to playing (and the baby is eating my arm as we speak). Instead, I have decided to post a recipe a day for Spring Break. One's that I either have been wanting to try, or absolutely love. So here you go!
Creamy Chicken Florentine Recipe
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 (you could substitute cream cheese and some minced garlic for this one - I would throw in the garlic a few minutes before your chicken is done cooking)
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.
Add cooking creme; cook and stir 3 min.
Stir in pasta; top with nuts. Yield: 4 servings, 1-1/4 cups each.
Variation: Substitute uncooked deveined peeled medium shrimp for the chicken; cook and stir 2 to 3 min. or until shrimp turn pink. Continue as directed.