Chicken-Penne Florentine Bake
what you need
2 cups multi-grain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp. flour
2 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
HEAT oven to 375ºF.
COOK pasta as directed on package, omitting salt.
MEANWHILE, toss chicken with flour. Heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or 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 sprayed with cooking spray; top with 1/2 cup mozzarella. Repeat layers; sprinkle with Parmesan.
BAKE 16 to 18 min. or until mozzarella is melted and casserole is heated through.
kraft kitchens tips
MAKE AHEAD Pasta can be cooked ahead of time. Cook as directed on package, just until al dente. Rinse pasta, drain well and place in a freezer-weight resealable plastic bag. Freeze up to 2 months. When ready to use, thaw pasta by running hot tap water over pasta; drain. Then, use as directed.
KEEPING IT SAFE Cutting 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.
Recipe found here: Chicken-Penne Florentine Bake