Chicken-Penne Forentine Bake

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Chicken-Penne Forentine Bake calories by ingredient
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Number of Servings: 4


    1 lb - boneless, skinless chicken breasts, cut into bite-size pieces
    2 tbsp - flour
    3 cups - whole wheat penne pasta, uncooked
    2 tbsp - Kraft Extra Virgin Olive Oil Sun-Dried Tomato Dressing
    1 cup - 25% less salt chicken broth
    1/4 pkg - philadelphia light cream cheese, cubed
    1 pkg (300g) - frozen chopped spinach, thawed, drained
    1/2 cup - part skim mozzarella shredded cheese
    2 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.
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Number of Servings: 4

Recipe submitted by SparkPeople user SHAWNAJ.

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