Chicken and Penne Florentine

Ingredients

• 1 Tbsp. olive oil
• 3 Tbsp. sliced garlic
• 1-1/2 lb. boneless skinless chicken breasts, cut into strips
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1/2 cup dry white wine
• 1 can (14-1/2 oz.) chicken broth
• 1 cup whipping cream
• 1/4 cup GREY POUPON Dijon Mustard
• 1 pkg. (10 oz.) fresh spinach leaves, cleaned
• 1 pkg. (16 oz.) penne pasta, cooked, drained
• 3 Tbsp. KRAFT 100% Grated Parmesan Cheese

Directions

Preparation:
Heat oil in large skillet on medium heat. Add garlic; cook and stir 1 minute. Season chicken with salt and pepper. Add to skillet; cook and stir 5 to 7 minutes or until cooked through. Remove chicken from skillet; cover to keep warm.
Add wine to skillet; cook until heated through, stirring constantly to loosen up browned bits from bottom of skillet. Add broth and cream. Bring to boil. Reduce heat to medium-low; simmer 5 minutes or until sauce is reduced by half.

Stir in mustard. Add spinach; cook 2 minutes or until spinach is wilted, stirring occasionally. Add chicken; cook and stir until heated through. Place in large bowl. Add hot pasta; toss to coat. Sprinkle with cheese.