Kraft Chicken-Penne Florentine Bake

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 299.8
  • Total Fat: 8.9 g
  • Cholesterol: 62.1 mg
  • Sodium: 398.3 mg
  • Total Carbs: 4.4 g
  • Dietary Fiber: 0.1 g
  • Protein: 25.2 g

View full nutritional breakdown of Kraft Chicken-Penne Florentine Bake calories by ingredient
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Number of Servings: 6


    2 cups multi-grain penne pasta, uncooked
    1 lb. boneless skinless chicken breasts, cut into bite-size pieces
    2 T. flour
    2 T. Kraft Sun Dried Tomato Vinaigrette Dressing
    1 cup fat-free reduced-sodium chicken broth
    2 oz Neufchatel Cheese, cubed
    1 pkg. (10 oz.) frozen chopped spinach, thawed and well-drained
    1 cup shredded mozzarella cheese
    2 T. grated parmesan cheese


Heat oven to 375 degrees.

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 minutes or until evenly browned. Add broth and Neufchatel; cook 3 minutes, or until Neufchatel is melted, stirring frequently. Stir in spinach.

Drain pasta. Add chicken mixture; mix lightly. Spoon half into 2 quart casserole; top with 1/2 cup mozzarella. Repeat layers; sprinkle with parmesan.

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

Number of Servings: 6

Recipe submitted by SparkPeople user DBARNES306.

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