Photo: Lily Banse
Philly Chicken Florentine
7 ingredients
30 min
4 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
899
Calories
48g
Protein
51g
Fat
67g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Pine | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream Cheese | 1 oz (28g) | 99 |
| Orange | 1 medium (131g) | 62 |
| Walnut | 1 walnut half (4g) | 26 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes