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Chicken-Penne Florentine Bake Recipe

   
 

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     Chicken-Penne Florentine Bake

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 cups multi-grain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp. flour
Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
1 cup fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese
 

Instructions
HEAT oven to 375ºF. COOK pasta as directed on package. 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 casserole is heated through and mozzarella is melted.
NOTECooking for two? This recipe will make three meals if you freeze leftovers in Ziploc® Brand Freezer Bags with the Smart Zip™ Seal. KEEPING IT SAFECutting raw boneless chicken breasts into pieces is a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen.


Originally Submitted
2/10/2011





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