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.