Chicken-Penne Florentine Bake

Total Time: 43 Mins

Prep: 25 Mins

Servings: 6 servings, 1 cup each

what you need

2 cups multi-grain penne pasta, uncooked

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

2 Tbsp. flour

2 Tbsp. Sun Dried Tomato Vinaigrette Dressing

1 cup fat-free reduced-sodium chicken broth

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

1 cup Shredded Mozzarella Cheese

2 Tbsp. Grated Parmesan Cheese

make it

HEAT oven to 375ºF.

COOK pasta as directed on package.

MEANWHILE, toss chicken with flour. Heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or just 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; 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.

kitchen tips

SUBSTITUTE

Substitute large square Ziploc® VersaGlass™ Container* for the 2-qt. casserole. Cool any leftovers, then cover with lid and store in refrigerator up to 2 days or freeze up to 3 months. When ready to serve, reheat (uncovered) in the microwave in same container until heated through. (If frozen, thaw in refrigerator before reheating.)

MAKE AHEAD

Pasta can be cooked ahead of time. Cook as directed on package, just until al dente. Rinse pasta, drain well and place in a resealable freezer bag. Freeze up to 2 months. When ready to use, thaw pasta by running hot tap water over pasta; drain. Then, use as directed.

KEEPING IT SAFE

Cutting raw boneless chicken breasts into pieces is a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen.

Perfect Zesty Chicken Tortilla Bake

what you need

1/2 cup MIRACLE WHIP Dressing

1/2 cup flour

3 cups milk

1 pkg. (8 oz.) Shredded Cheddar Cheese, divided

1-1/2 lb. boneless skinless chicken breasts, cooked, cut into bite-size pieces

1/2 cup Thick 'N Chunky Salsa

1/2 cup chopped fresh parsley

16 flour tortillas (6 inch)

make it

HEAT oven to 375°F.

WHISK dressing and flour in medium saucepan until well blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir until thickened. Add 1 cup cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.

STIR chicken, salsa and parsley into remaining sauce; spoon 1/3 cup down center of each tortilla. Roll up. Place 8 roll-ups, seam-sides down, in each of 2 (13x9-inch) baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.

BAKE 25 min. or until heated through.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

kitchen tips

HEALTHY LIVING

Save 60 calories and 7g of fat per serving by preparing with MIRACLE WHIP Light Dressing, fat-free milk and 2% Milk Shredded Cheddar Cheese.

SUBSTITUTE

Prepare using 2% Milk Shredded Cheddar Cheese.