Get a classic right off a restaurant menu with our Creamy Chicken Florentine recipe! Fresh spinach and garlic make this chicken Florentine recipe so tasty.
What You Need
Original recipe yields 8 servings
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1 tsp. garlic powder
1 lb. boneless skinless chicken breast s, cut into bite-size pieces
1/2 cup halved red pepper strips
1 pkg. (6 oz.) baby spinach leaves
2 cups hot cooked penne pasta
2 Tbsp. pine nuts, toasted
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Let's Make It
Mix cream cheese spread, milk and garlic powder until blended.
Cook and stir chicken and peppers in large nonstick skillet on medium heat 6 to 8 min. or until chicken is done.
Add cream cheese mixture; cook and stir 3 min. or until heated through. Remove from heat.
Stir in spinach and pasta; top with nuts.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Substitute PLANTERS Slivered Almonds for the pine nuts.
Substitute uncooked deveined peeled medium shrimp for the chicken; cook and stir with peppers 2 to 3 min. or until shrimp turn pink. Add cream cheese mixture; continue as directed.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.