Kraft has come out with a line of Philadelphia Cooking Cremes in various flavors that lend themselves to a wide variety of dishes. Kraft also offers recipes on the back of the product and online, but the use of these cooking crèmes is limited only by your imagination.
Naturally the first one Tall & Handsome and I tried was the Santa Fe blend. Over the weekend T & H ran to the store and while there he was browsing the dairy section. He noticed the Savory Garlic blend and the Creamy Chicken Florentine recipe on the back of the carton. Knowing how much I love spinach he called and asked if I was game to try it and of course I said sure!
As usual, my imagination has already clicked in and I made just a tweak or two, but I have decided to make another changed the next time we whip up this dish (and yes, we will cook it up again). The original recipe calls for ½ cup fresh red bell pepper strips. I sliced half of one of our home grown red bell peppers and used a whole half instead of the recommended ½ cup. The next time I make this dish I plan on using roasted bell pepper strips – one of my favorite ingredients. T & H and I decided it would add an extra kick and depth to the dish.
This recipe calls for pine nut. I must admit I have never used pine nut and was a little leery of them (I had images of eating a pine tree), but T & H assured me they were worthy of trying…and he was right. The recipe called for toasted pine nuts and I wanted to try a method I had read some time ago for toasting nuts…and, that’s in the microwave! It worked! I spread the required amount (in this case 2 tablespoons) on a small plate and nuked them for one minute at a time, checking them after each minute. Once the nuts begin to smelly nutty, or toasty if you will, they’re ready!
Another bonus to this recipe is it’s a good quick weekday meal.
Creamy Chicken Florentine
1 lb. boneless skinless chicken breast cut into bite size pieces
½ red bell pepper cut into thin strips (*I plan on substituting ½ roasted bell pepper strips next time)
1 10oz. tub Philadelphia Savory Garlic Cooking Crème
1 6oz. package baby spinach
2 cups cooked hot penne pasta
2 tablespoons toasted pine nuts
1. Heat a deep sided non-stick skillet on medium heat. When skillet is hot spray with cooking spray. Add chicken and pepper strips and cook 5 – 6 minutes until chicken is done. (If using roasted bell pepper strips, do not add until next step.)
2. Add cooking crème. Cook, stirring often for about 2 minutes until mixture is heated through. (Add the roasted red bell pepper strips here if using them instead of fresh red bell pepper.)
3. Stir in pasta and continue cooking for another minute.
4. Stir in spinach. Top with pine nuts.
© 2012 Beverly Hicks Burch All Rights Reserved.