Chicken with Creamy Tomato and Italian Herb Pasta

Ingredients

1-2 tablespoons olive oil
500g chicken tenderloins, halved
1 red capsicum, cut into 1.5 cm pieces
100g baby spinach
250ml PHILADELPHIA Tomato & Italian Herbs Cream For Pasta
Freshly ground black pepper

250- 300g maccheroni or penne pasta, cooked and drained

½ cup roasted pinenuts
Basil leaves, for garnish

Method

1. HEAT a little oil in a medium non stick frying pan and cook the chicken for 5-8 minutes or until golden. Remove and keep warm. Add a little extra oil and saute the capsicum for 2-3 minutes.  Add the spinach leaves and allow to wilt.
2. STIR in the PHILLY and chicken. Season with pepper. Allow to simmer for 5 minutes until the sauce has slightly thickened and chicken is heated through.
3. PLACE the pasta into serving bowls then spoon over the sauce, sprinkle with pinenuts and basil. Serve immediately