Chicken-Penne Forentine Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb - boneless, skinless chicken breasts, cut into bite-size pieces2 tbsp - flour3 cups - whole wheat penne pasta, uncooked2 tbsp - Kraft Extra Virgin Olive Oil Sun-Dried Tomato Dressing1 cup - 25% less salt chicken broth1/4 pkg - philadelphia light cream cheese, cubed1 pkg (300g) - frozen chopped spinach, thawed, drained1/2 cup - part skim mozzarella shredded cheese2 tbsp - parmesan light grated cheese
Heat oven to 375.
Coat chicken with flour. Cook pasta as directed on package without salt.
Heat dressing in large skillet on 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 cheese is melted and sauce is blended. Stir in spinach.
Drain pasta, add to spinach mixture; mix lightly. Spoon half into casserole dish; top with 1/4cup mozzarella. Repeat layers. Sprinkle with parmesan.
Bake 16 - 18 minutes or until casserole is heated through and cheese is melted.
Found on KraftCanada.com
Number of Servings: 4
Recipe submitted by SparkPeople user SHAWNAJ.
Coat chicken with flour. Cook pasta as directed on package without salt.
Heat dressing in large skillet on 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 cheese is melted and sauce is blended. Stir in spinach.
Drain pasta, add to spinach mixture; mix lightly. Spoon half into casserole dish; top with 1/4cup mozzarella. Repeat layers. Sprinkle with parmesan.
Bake 16 - 18 minutes or until casserole is heated through and cheese is melted.
Found on KraftCanada.com
Number of Servings: 4
Recipe submitted by SparkPeople user SHAWNAJ.
Nutritional Info Amount Per Serving
- Calories: 555.9
- Total Fat: 9.5 g
- Cholesterol: 94.4 mg
- Sodium: 623.7 mg
- Total Carbs: 74.4 g
- Dietary Fiber: 8.7 g
- Protein: 43.8 g
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