What You Need

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

1 tub  (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme

2 cups hot cooked penne pasta

2 Tbsp.  toasted pine nuts

Make It

COOK chicken and peppers in large nonstick skillet on medium heat 5 to 6 min. or until chicken is done. Add spinach; cook and stir 2 to 3 min. or until wilted. Drain all but 1 Tbsp. liquid.

ADD cooking creme; cook and stir 3 min.

STIR in pasta; top with nuts.

Substitution: COOK (uncooked deveined peeled) shrimp and peppers in large nonstick skillet on medium heat 2 to 3 min. or until shrimp turns pink.