Dinner

Kraft Chicken-Penne Florentine Bake is for Dinner.

Kraft Chicken-Penne Florentine Bake takes several minutes to prepare.

Kraft Chicken-Penne Florentine Bake takes several minutes to cook.

Kraft Chicken-Penne Florentine Bake makes 6 servings.

The ingredients for Kraft Chicken-Penne Florentine Bake are:

2 cups multi-grain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 T. flour
2 T. Kraft Sun Dried Tomato Vinaigrette Dressing
1 cup fat-free reduced-sodium chicken broth
2 oz Neufchatel Cheese, cubed
1 pkg. (10 oz.) frozen chopped spinach, thawed and well-drained
1 cup shredded mozzarella cheese
2 T. grated parmesan cheese

Here is how you make Kraft Chicken-Penne Florentine Bake:

Heat oven to 375 degrees.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 minutes or until evenly browned. Add broth and Neufchatel; cook 3 minutes, or until Neufchatel is melted, stirring frequently. Stir in spinach.Drain pasta. Add chicken 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.Number of Servings: 6Recipe submitted by SparkPeople user DBARNES306.

The nutritional information for Kraft Chicken-Penne Florentine Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 299.8

• Total Fat: 8.9 g
• Cholesterol: 62.1 mg
• Sodium: 398.3 mg
• Total Carbs: 4.4 g
• Dietary Fiber: 0.1 g
• Protein: 25.2 g