Good morning, can you believe it is Thursday already? My word.
I didn't know what recipe to put up today, so I thought I would go back and post older recipes from my food blog, those that I know I didn't post here before.
I've noticed that only my friend Mari shares recipes every Thursday, so I'm going to keep Mr. Linky up for her :) Thank you Mari for joining in every week, without fail, I really appreciate it :)
Creamy Chicken Florentine
1lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2cup halved red pepper strips
1tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
1pkg. (6 oz.) baby spinach leaves
2cups hot cooked penne pasta
2Tbsp. toasted Italian pine nuts
COOK chicken and peppers in large nonstick skillet on medium heat 5 to 6 min. or until chicken is done.
ADD cooking creme; cook and stir 3 min.
STIR in spinach and pasta; top with nuts.