Chicken Florentine
- 1 tsp.oil
- 1 lb.boneless skinless chicken breasts, cut into bite size pieces
- 1 clove garlic, minced
- 1 tub PHILADELPHIA Italian Cheese and Herb Cooking Creme
- 3/4 cupmilk
- 2 cups cooked farfalle (bow-tie pasta)
- 1 pkg. frozen chopped spinach, thawed, drained
- 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
- 4 slices OSCAR MAYER Bacon, cooked, crumbled
- Heat oven to 375u0b0F.
- Heat oil in large skillet on medium heat. Add chicken and garlic; cook and stir 6 to 7 min. or until chicken is done. Stir in all remaining ingredients except bacon.
- Spoon into 1-1/2 qt. casserole sprayed with cooking spray; cover. Bake 25 min. or until heated through, uncovering and sprinkling with bacon after 15 min.
tspoil, chicken breasts, clove garlic, italian cheese, cupmilk, pasta, mozzarella cheese, bacon
Taken from www.epicurious.com/recipes/member/views/chicken-florentine-50176580 (may not work)