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Philly Chicken Florentine

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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."
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Ingredients

30 m servings 521 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Ready In

  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.

Footnotes

  • Variation: Substitute 2 cups small broccoli florets for the peppers and spinach, adding the broccoli to the cooking water for the last 2 min. of the pasta cooking time.

Nutrition Facts


Per Serving: 521 calories; 19.1 g fat; 49.6 g carbohydrates; 39 g protein; 101 mg cholesterol; 594 mg sodium. Full nutrition

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