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Chicken-Penne Florentine Bake Recipe

   
 

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     Chicken-Penne Florentine Bake

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   45 min total

Ingredients
1 lb. boneless skinless chicken breasts, cut into bite sized pieces
2 Tbsp. Flour
2 cups multi-grain penne pasta, uncooked
2 Tbsp. Kraft sun dried tomato 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. Parmesan Cheese
 

Instructions
Heat oven to 375 degrees. 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 minutes or just until chicken is browed. Add broth and cream cheese; cook 3 minutes or until melted; stirring frequently. Stir in spinach.
Drain pasta. Add to spinach mixture; mix lightly. Spoon half into 2 quart casserole; top with 1/2 cup mozzarella. Repeat layers. Sprinkle with parmesan.
Bake 16-18 minutes or until casserole is heated through and mozzarella is melted.


Originally Submitted
10/12/2010





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