Looking for something?

Chicken & Pasta Florentine Casserole

  • Cook

    mins
  • Difficulty

  • Makes

  • Marinate time

    mins
  • Prep

    mins
  • serves

    people

  • 1 Tbsp. (15 mL) olive oil
  • 1 lb. (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
  • 6 chopped sun-dried tomatoes packed in oil
  • 1 2/3 cups (400 mL) hot water
  • 1 pot Knorr® Homestyle Stock Chicken
  • 1 package (250 g.) light cream cheese, cut into cubes
  • 6 cups (1.5 L) fresh baby spinach leaves
  • 1/2 lb. (225 g) freshly cooked penne pasta
  • 1/2 cup (125 mL) panko bread crumbs or plain bread crumbs

NUTRITIONAL INFORMATION

 

Amount per serving

Calories450
Calories from Fat140
Total Fat16g
Saturated Fat7g
Trans Fat0g
Cholesterol95mg
Sodium940mg
Total Carbs37g
Dietary Fiber3g
Sugars6g
Protein38g
Calcium20%
Iron10%
Vitamin C25%
Vitamin A40%

  • 1 Preheat oven to 425° F (220° C).
  • 2 Heat olive oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is golden, about 4 minutes. Stir in tomatoes and cook, stirring occasionally, 2 minutes. Stir in water and Knorr® Homestyle Stock Chicken until stock is melted. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Whisk in cream cheese until smooth and cook, stirring occasionally, until chicken is thoroughly cooked, about 2 minutes. Stir in spinach and cook just until spinach is wilted, about 2 minutes.
  • 3 Combine chicken mixture with hot penne in large bowl. Turn into 2-qt (2 L) baking dish, then evenly top with bread crumbs. Bake 10 minutes or until crumbs are golden.