Creamy Chicken Florentine

• 3 cups penne pasta, uncooked
• 1 Tbsp. oil
• 1 lb. (450 g) boneless skinless chicken breasts, cut into strips
• 4 cups tightly packed baby spinach leaves
• 1 orange pepper, cut into strips Target 1 pkg For $2.99 thru 02/06
• 1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
• 1/4 cup milk
• 2 Tbsp. pine nuts, toasted

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large nonstick skillet on medium-high heat.
3. Add chicken; cook and stir 5 to 7 min.
4. or until done.
5. Stir in spinach and peppers; cook 2 min.
6. or until spinach is wilted and peppers are crisp-tender.
7. Add cream cheese product and milk; cook and stir 2 to 3 min.
8. or until cream cheese is completely melted and sauce is heated through.
9. Drain pasta, reserving 1/3 cup cooking water.
10. Gradually add reserved water to chicken mixture in skillet until sauce is of desired consistency.
11. Add pasta; mix lightly.
12. Top with pine nuts.

penne pasta, oil, chicken breasts, tightly packed baby spinach leaves, orange pepper, philadelphia, milk, pine nuts

Taken from www.kraftrecipes.com/recipes/creamy-chicken-florentine-131067.aspx (may not work)