- 3 cups penne pasta, uncooked
- 1 tablespoon oil
- 1 pound boneless skinless chicken breasts, cut into strips
- 1 orange pepper, cut into strips
- 4 cups tightly packed baby spinach leaves
- 1 (270 g) tub PHILADELPHIA Herb & Garlic Cooking Creme Cream Cheese Product
- 2 tablespoons toasted pine nuts
- 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 peppers and spinach; cook 2 min., stirring frequently. Add Cooking Creme; cook and stir 2 to 3 min. or until heated through.
- Drain pasta, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached. Add pasta; mix lightly. Top with pine nuts. Serve immediately.