Chicken and Penne Florentine
1 lbskinless boneless chicken breasts, cut into bite size pieces
2 cmulit-grain penne pasta, cooked
4 Tbspbottled sundried tomato dressing
1 creduced sodium chicken broth
3 ozphiladelphia neufchatel cheese cubed
1 pkg10oz. frozen spinach, thawed and well drained
1 cshredded mozzarella cheese
2 Tbspgrated parmesan cheese
How to Make Chicken and Penne Florentine
- What You Need
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.