Creamy Chicken Florentine

This is my version of Kraft's Creamy Chicken Florentine:

1lb. boneless skinless chicken breasts, cut into bite-size pieces

1/2 cup halved red pepper strips

1 pkg.(6 oz.)baby spinach leaves

1 tub(10 oz.)PHILADELPHIA Savory Garlic Cooking Creme

1 tub(10 oz.) Philadelphia Original Cooking Cream

1 box hot cooked penne pasta(add salt to water)

Spices: Garlic Powder, Onion Powder, Salt and Pepper

Directions:  Cut Chicken in bite sized pieces, lavishly coat with all spices listed, Cook chicken and peppers in large nonstick skillet on medium heat 5 to 6 min. or until chicken is done. Add spinach; cook and stir 2 to 3 min. or until wilted. Drain all but 1 Tbsp. liquid. Add cooking creme; cook and stir 3 min. Stir in pasta, let warm a few minutes.  Ready to serve and eat immediately.

The Kraft recipe calls for pine nuts, but I didn't put them in.  I also didn't have any peppers tonight, but it was still delicious.  I also added the plain cooking cream to the recipe to, because I made a double batch of this and cooked a whole box of noodles instead of 2cups. :)