Dump-and-Bake Chicken Florentine Pasta

Name: Dump-and-Bake Chicken Florentine Pasta
Prep time: 10 min
Cook time: 50 min
Yield: 8
Ingredients: 1 (14.5 ounce) can (2 cups) low-sodium chicken broth; 1 (16 ounce) jar (about 1 3/4 cups) Alfredo sauce; 2 teaspoons minced fresh garlic; 1/2 teaspoon salt; 1 lb. raw boneless, skinless chicken breasts, diced; 2 pkg. (10 ounces each) frozen chopped spinach, thawed, with all of the liquid squeezed out*; 1/2 cup chopped or torn fresh basil leaves, divided; 1 (14.5 ounce) can petite-diced tomatoes (NOT drained); 12 ounces (about 3 3/4 cups uncooked) uncooked penne pasta; 4 ounces (about 1 cup) shredded mozzarella cheese, divided; 1/4 cup grated Parmesan cheese

Dump-and-Bake Chicken Florentine Pasta was pinched from <a href="https://www.theseasonedmom.com/dump-bake-chicken-florentine-pasta/" target="_blank" rel="noopener">www.theseasonedmom.com.</a>

INGREDIENTS

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1 (14.5 ounce) can (2 cups) low-sodium chicken broth

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1 (16 ounce) jar (about 1 3/4 cups) Alfredo sauce

•

2 teaspoons minced fresh garlic

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1/2 teaspoon salt

•

1 lb. raw boneless, skinless chicken breasts, diced

•

2 pkg. (10 ounces each) frozen chopped spinach, thawed, with all of the liquid squeezed out*

•

1/2 cup chopped or torn fresh basil leaves, divided

•

1 (14.5 ounce) can petite-diced tomatoes (NOT drained)

•

12 ounces (about 3 3/4 cups uncooked) uncooked penne pasta

•

4 ounces (about 1 cup) shredded mozzarella cheese, divided

•

1/4 cup grated Parmesan cheese

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