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