chicken and penne florentine
(1 RATING)
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.
No Image
prep time
35 Min
cook time
20 Min
method
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yield
Ingredients
- 1 pound skinless boneless chicken breasts, cut into bite size pieces
- 2 tablespoons flour
- 2 cups mulit-grain penne pasta, cooked
- 4 tablespoons bottled sundried tomato dressing
- 1 cup reduced sodium chicken broth
- 3 ounces philadelphia neufchatel cheese cubed
- 1 package 10oz. frozen spinach, thawed and well drained
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese
How To Make chicken and penne florentine
-
Step 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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