Tuesday, October 5, 2010

Chicken-Penne Florentine Bake

Chicken-Penne Florentine Bake

From Kraft Foods

1 lb boneless, skinless chicken breasts cut into bite-sized pieces
2 TBSP flour
2 cups multi-grain penne pasta, uncooked (I used Barilla PLUS penne)
2 TBSP Kraft Sun-Dried Tomato Dressing (I didn't have this and used Balsamic Vinaigrette)
1 cup fat-free reduced sodium chicken broth
2 oz reduced fat cream cheese, cubed
1 10oz package chopped spinach, thawed and drained
1 cup 2% shredded mozzarella cheese
2 TBSP grated parmesan

Preheat oven to 375.

Toss chicken with flour. Cook pasta according to directions on package.

While pasta cooks, heat dressing in a large skillet over medium heat. Add chicken; cook and stir 3 minutes or just until chicken is browned. Add broth and cream cheese; cook 3 minutes or until cream cheese is melted, stirring frequently. Stir in spinach.

Drain pasta. Add to spinach mixture; mix lightly. Spoon half into 2 quart casserole dish; top with 1/2 cup mozzarella. Repeat layers. Sprinkle with parmesan.

Bake 16 to 18 minutes or until casserole is heated through and mozzarella is melted.

Yield: 6 servings

Another easy, tasty recipe from Kraft. This one wasn't quite as quick as some of the others I've made, but using pre-cooked chicken would speed it up. I wasn't sure it would be flavorful enough at first, and it might not be for some people, but I thought it had a creamy flavor without being heavy. We can definitely get 6, if not more, servings out of this dish. I'm not a huge fan of leftovers, but this heated up well the following night without the pasta getting too dry.

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