Best Chicken And Penne Florentine Recipes

CHICKEN AND PENNE FLORENTINE

Chicken and Penne Florentine image

Chicken, spinach and penne pasta make a tough-to-beat trio in this cheesy and flavorful Florentine-style casserole.

Provided by My Food and Family

Categories Home

Time 55m

Yield Makes 8 servings.

Number Of Ingredients 12

Ingredients

1 Tbsp. olive oil
3 Tbsp. sliced garlic
1-1/2 lb. boneless skinless chicken breasts, cut into strips
1/4 tsp. salt
1/4 tsp. ground black pepper
1/2 cup dry white wine
1 can (14-1/2 oz.) chicken broth
1 cup whipping cream
1/4 cup GREY POUPON Dijon Mustard
1 pkg. (10 oz.) fresh spinach leaves, cleaned
1 pkg. (16 oz.) penne pasta, cooked, drained
3 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Heat oil in large skillet on medium heat. Add garlic; cook and stir 1 minute. Season chicken with salt and pepper. Add to skillet; cook and stir 5 to 7 minutes or until cooked through. Remove chicken from skillet; cover to keep warm.
Add wine to skillet; cook until heated through, stirring constantly to loosen up browned bits from bottom of skillet. Add broth and cream. Bring to boil. Reduce heat to medium-low; simmer 5 minutes or until sauce is reduced by half.
Stir in mustard. Add spinach; cook 2 minutes or until spinach is wilted, stirring occasionally. Add chicken; cook and stir until heated through. Place in large bowl. Add hot pasta; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 480, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 95 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g

CHICKEN AND PENNE FLORENTINE

Chicken and Penne Florentine image

We are on a tight schedule with a high schooler in the house and we try to work out at YMCA after work during the week, so we look for quick casseroles that we can just heat and eat. Found this on the internet and it is YUMMO! Hope you enjoy as much as we do.

Provided by Gregory Phillips

Categories Pasta

Time 55m

Number Of Ingredients 9

Ingredients

1 lb skinless boneless chicken breasts, cut into bite size pieces
2 Tbsp flour
2 c mulit-grain penne pasta, cooked
4 Tbsp bottled sundried tomato dressing
1 c reduced sodium chicken broth
3 oz philadelphia neufchatel cheese cubed
1 pkg 10oz. frozen spinach, thawed and well drained
1 c shredded mozzarella cheese
2 Tbsp grated parmesan cheese

Steps:

1. What You Need Make It HEAT oven to 375ºF. 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.