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penne pasta oil chicken breasts tightly packed baby spinach leaves orange pepper Philadelphia milk pine nuts
Viewed: 38 - Published at: 8 years agoIngredients
- 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
Method
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large nonstick skillet on medium-high heat.
- Add chicken; cook and stir 5 to 7 min.
- or until done.
- Stir in spinach and peppers; cook 2 min.
- or until spinach is wilted and peppers are crisp-tender.
- Add cream cheese product and milk; cook and stir 2 to 3 min.
- or until cream cheese is completely melted and sauce is heated through.
- Drain pasta, reserving 1/3 cup cooking water.
- Gradually add reserved water to chicken mixture in skillet until sauce is of desired consistency.
- Add pasta; mix lightly.
- Top with pine nuts.
