Chicken and Penne Florentine Courtesy Of: Kraft Canada Chicken and Penne Florentine 6 Servings 3 Tbsp Sliced garlic 1 Tbsp Olive oil 1 1/2 lbs Boneless chicken breasts, cut into 2x1/4-inch strips 1/4 tsp Salt 1/4 tsp Ground black pepper 1/2 cup White wine 1 can (14 1/2 ounces) Chicken broth 1 cup Heavy cream 1/2 cup GREY POUPON Dijon Mustard 1 bag (10 ounces) Fresh spinach, cleaned 1 lb Penne pasta, cooked and drained 1 Tbsp Grated parmesan cheese Cook and stir garlic in 1 tablespoon oil in large skillet over medium heat for 1 minute. Season chicken with salt and pepper; add to skillet. Cook for 5 to 7 minutes or until done. Remove chicken form skillet; keep warm.

Add wine to a same skillet; cook over medium heat, stirring to loosen browned bits. Add broth and cream. Heat to a boil; reduce heat. Simmer until sauce is reduced by half, about 5 minutes.

Blend in mustard. Add spinach; cook until spinach wilts, about 2 minutes. Add chicken and heat through. To serve, toss hot pasta with chicken mixture. Serve topped with cheese.