Chicken and Penne Florentine

• 1 Tbsp. olive oil
• 3 Tbsp. sliced garlic
• 1-1/2 lb. boneless skinless chicken breasts, cut into strips
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1/2 cup dry white wine
• 1 can (14-1/2 oz.) chicken broth
• 1 cup whipping cream
• 1/4 cup GREY POUPON Dijon Mustard
• 1 pkg. (10 oz.) fresh spinach leaves, cleaned
• 1 pkg. (16 oz.) penne pasta, cooked, drained
• 3 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat oil in large skillet on medium heat.
2. Add garlic; cook and stir 1 minute.
3. Season chicken with salt and pepper.
4. Add to skillet; cook and stir 5 to 7 minutes or until cooked through.
5. Remove chicken from skillet; cover to keep warm.
6. Add wine to skillet; cook until heated through, stirring constantly to loosen up browned bits from bottom of skillet.
7. Add broth and cream.
8. Bring to boil.
9. Reduce heat to medium-low; simmer 5 minutes or until sauce is reduced by half.
10. Stir in mustard.
11. Add spinach; cook 2 minutes or until spinach is wilted, stirring occasionally.
12. Add chicken; cook and stir until heated through.
13. Place in large bowl.
14. Add hot pasta; toss to coat.
15. Sprinkle with cheese.

olive oil, garlic, boneless skinless chicken breasts, salt, ground black pepper, white wine, chicken broth, whipping cream, mustard, fresh spinach leaves, penne pasta, parmesan cheese

Taken from www.kraftrecipes.com/recipes/chicken-penne-florentine-55365.aspx (may not work)