Chicken Penne Florentine Bake

3 Reviews

Prep: 25 min
Ready In: 43 min

“Chicken breast chunks bake with spinach in a light and creamy sauce with multi-grain penne pasta in a quick and flavorful weeknight meal.” - by Kraft Natural Shredded Cheese

Ingredients

2 cups multi-grain penne pasta, uncooked
1 pound boneless skinless chicken breasts, cut into bite-size pieces
2 tablespoons flour
2 tablespoons KRAFT Sun-Dried Tomato Vinaigrette Dressing
1 cup fat-free reduced-sodium chicken broth
2 ounces PHILADELPHIA Neufchatel Cheese, cubed
1 (10 ounce) package frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Mozzarella Cheese
2 tablespoons KRAFT Grated Parmesan Cheese

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Metric US

Original recipe yields 6 servings

Directions

Heat oven to 375 degrees F.
Cook pasta as directed on package, omitting salt.
Meanwhile, toss chicken with flour. Heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or just until evenly browned. Add broth and Neufchatel; cook 3 min. or until Neufchatel is melted, stirring frequently. Stir in spinach.
Drain pasta. Add to chicken mixture; mix lightly. Spoon half into 2-qt. casserole; top with 1/2 cup mozzarella. Repeat layers; sprinkle with Parmesan.
Bake 16 to 18 min. or until mozzarella is melted and casserole is heated through.

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Reviews (3)

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Fpcoe

Feb. 23, 2012

"This recipe was a little work but it paid off. Absolutely wonderful!! Next time I will use double of the Sun Dried Tomato Vinegar Dressing though...." See more"

JYHICKS

Nov. 13, 2012

"Meh. I needed a quick casserole and I had everything (mostly) to make this. I didn't have mozzerella, I had havarti. It's okay. Kids ate it but didn't love it. I doubt I'll make it again. it was..." See more super easy and might work well for a family with pickier eaters for a meal to share."