chicken and penne florentine
(1 rating)
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We are on a tight schedule with a high schooler in the house and we try to work out at YMCA after work during the week, so we look for quick casseroles that we can just heat and eat. Found this on the internet and it is YUMMO! Hope you enjoy as much as we do.
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(1 rating)
prep time
35 Min
cook time
20 Min
Ingredients For chicken and penne florentine
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1 lbskinless boneless chicken breasts, cut into bite size pieces
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2 Tbspflour
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2 cmulit-grain penne pasta, cooked
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4 Tbspbottled sundried tomato dressing
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1 creduced sodium chicken broth
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3 ozphiladelphia neufchatel cheese cubed
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1 pkg10oz. frozen spinach, thawed and well drained
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1 cshredded mozzarella cheese
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2 Tbspgrated parmesan cheese
How To Make chicken and penne florentine
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1What You Need Make It HEAT oven to 375ºF. TOSS chicken with flour. Cook pasta as directed on package. MEANWHILE, heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or just until chicken is browned. Add broth and Neufchatel; cook 3 min. or until Neufchatel is melted, stirring frequently. Stir in spinach. DRAIN pasta. Add to spinach 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 casserole is heated through and mozzarella is melted.
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