Dinner

Chicken-Penne Florentine Bake is for Dinner.

Chicken-Penne Florentine Bake takes 25 minutes to prepare.

Chicken-Penne Florentine Bake takes 68 minutes to cook.

Chicken-Penne Florentine Bake makes 6 servings.

The ingredients for Chicken-Penne Florentine Bake are:

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp. flour
2 cups multi-grain Rotini 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, fat free
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Fat Free Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese

Here is how you make Chicken-Penne Florentine Bake:

HEAT oven to 375?F.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. Number of Servings: 6Recipe submitted by SparkPeople user SINGER73.

The nutritional information for Chicken-Penne Florentine Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 288.8

• Total Fat: 3.4 g
• Cholesterol: 43.1 mg
• Sodium: 626.5 mg
• Total Carbs: 35.3 g
• Dietary Fiber: 5.2 g
• Protein: 29.0 g