Chicken Penne Florentine Bake Recipe

Chicken Penne Florentine Bake Recipe

  • 2 cups multi-grain penne pasta, uncooked
  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 2 tablespoons flour
  • 2 tablespoons KRAFT Sun-Dried Tomato Vinaigrette Dressing
  • 1 cup fat-free reduced-sodium chicken broth
  • 2 ounces PHILADELPHIA Neufchatel Cheese, cubed
  • 1 (10 ounce) package frozen chopped spinach, thawed, well drained
  • 1 cup KRAFT Shredded Mozzarella Cheese
  • 2 tablespoons KRAFT Grated Parmesan Cheese
  1. Heat oven to 375 degrees F.
  2. Cook pasta as directed on package, omitting salt.
  3. 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.
  4. 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.
  5. Bake 16 to 18 min. or until mozzarella is melted and casserole is heated through.
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