Creamy Chicken Florentine

• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 2 Tbsp. milk
• 1 tsp. garlic powder
• 1 lb. boneless skinless chicken breasts, 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

1. Mix cream cheese spread, milk and garlic powder until blended.
2. Cook and stir chicken and peppers in large nonstick skillet on medium heat 6 to 8 min.
3. or until chicken is done.
4. Add cream cheese mixture; cook and stir 3 min.
5. or until heated through.
6. Remove from heat.
7. Stir in spinach and pasta; top with nuts.

philadelphia cream cheese, milk, garlic powder, boneless skinless chicken breasts, halved red pepper strips, baby spinach leaves, pasta, pine nuts

Taken from www.kraftrecipes.com/recipes/creamy-chicken-florentine-121720.aspx (may not work)