5NEWS Grill: Chicken Penne Florentine Bake
2 cups multi-grain penne pasta, uncooked
1 pound boneless skinless chicken breasts, cut into bite-size pieces
2 TBSP. flour
2 TBSP. Kraft Sun Dried Tomato Vinaigrette Dressing
1 cup fat-free reduced sodium chicken broth
2 ounces Philadelphia cream cheese, cubed (1/4 of 8 oz package)
1 10 ounce package frozen chopped spinach, thawed, well drained
1 cup Kraft mozzarella cheese, shredded
2 TBSP. Kraft Parmesan cheese
Preheat oven to 375 degrees.
Cook pasta as directed, omitting salt.
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 cream cheese; cook 3 minutes or until cream cheese is melted, stirring frequently. Stir in spinach.
Drain pasta. Add chicken mixture; mix lightly. Spoon half into a 2 quart casserole sprayed with cooking spray; top with 1/2 cup mozzarella.
Repeat layers; sprinkle with Kraft Parmesan.
Bake 16 to 18 minutes or until mozzarella is melted and casserole is heated through.
Serves 6, 1 cup each