CHICKEN-PENNE FLORENTINE BAKE RECIPE - (4.5/5)

Chicken-Penne Florentine Bake Recipe - (4.5/5) image

Provided by Nicole S

Number Of Ingredients 9

2 cups penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 T flour
2 T Sun Dried Tomato Vinaigrette Dressing
1 cup chicken broth
2 oz. PHILADELPHIA Neufchatel Cheese, cubed
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup Shredded Mozzarella Cheese
2 T Grated Parmesan Cheese

Steps:

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.