Philly Chicken Florentine

Philly Chicken Florentine

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"Quick, easy, and delicious--strips of chicken are quickly pan fried with orange pepper strips and baby spinach and then served in a creamy garlic and herb sauce over penne pasta."
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30 m servings 521 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 521 kcal
  • 26%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 39 g
  • 78%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 594 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Cook pasta as directed on package, omitting salt.
  2. 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.
  3. 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.


  • Variation: Substitute 2 cups small broccoli florets for the peppers and spinach, adding the broccoli to the cooking water for the last 2 min. of the pasta cooking time.



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