Wednesday, February 6, 2013

Creamy Chicken Florentine

1 lb boneless skinless chicken breasts, cut into bite-size chunks
1 jar (12oz) roasted red peppers, cut into strips
1 tub (10oz) Philadelphia Savory Garlic Cooking Creme
1 pkg (6oz) baby spinach, rinsed
8 oz uncooked bowtie pasta

1. Put pasta on to cook, according to package directions.

2. Meanwhile, in a large skillet, cook chicken over medium-high heat in a some extra virgin olive oil, 10 minutes or until cooked through. (Season the chicken if desired -- I used a little garlic powder and some Italian seasoning blend.)

3. Add roasted red pepper and spinach to skillet. Continue to cook over medium heat, until spinach is wilted and peppers are heated through. Add the cooking creme to the chicken and vegetables, stirring to combine.

4. Reserve a 1/2 cup of pasta water. Drain pasta and return to pot. Add the chicken mixture to the pasta, stirring until sauce is coating pasta. Add pasta water in small amounts to thin the sauce, if desired.

Serves 4.


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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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