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Pine Nuts >  Poultry >  Chicken Florentine with Pine Nuts >

 

Chicken Florentine with Pine Nuts

• 1 LB boneless & skinless chicken breasts, cut into bite-sized pieces

• 1/2 C red bell pepper strips, halved

• 1 pkg. (6 oz.) fresh baby spinach leaves

• 1 container (10 oz.) Philadelphia-brand Savory Garlic Cooking Creme

• 2 C cooked penne pasta

• 2 TBS toasted pine nuts

In a large, non-stick skillet cook chicken and red bell pepper on medium heat for five to six minutes, or until chicken is no longer pink. Add the baby spinach leaves; cook and stir for two to three minutes, or until spinach is wilted. Drain all but one tablespoon of liquid. Add the cooking creme; cook and stir for about three minutes. Stir in cooked penne pasta and top with toasted pine nuts. Serve.

 

Related Links:

• Food Fare Articles: Pine Nuts

• Food Fare Culinary Collection: Pine Nuts

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