Chicken & Pasta Florentine Casserole
-
Cook
mins -
Difficulty
-
Makes
-
Marinate time
mins -
Prep
mins -
serves
people
WHAT YOU'LL NEED
- 1 Tbsp. olive oil
- 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
- 6 sun-dried tomatoes packed in oil, drained and cut into thin strips
- 1 2/3 cups water
- 1 tub Knorr® Homestyle Stock - Chicken
- 4 ounces reduced fat cream cheese, cut into cubes
- 1 package (5 oz.) fresh baby spinach leaves (about 6 cups)
- 1/2 lb. penne pasta
- 1/2 cup panko bread crumbs
NUTRITIONAL INFORMATION
Amount per serving
All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.
Let's Get Cooking
- 1 Preheat oven to 425°.
- 2 Heat olive oil in 12-inch 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. Stir in cream cheese 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-quart baking dish, then evenly top with bread crumbs. Bake 10 minutes or until crumbs are golden.
Fire up the grill for some mouthwatering grilled chicken. Follow these tips to sizzle your way to tender, flavorsome chicken.
How to Grill Chicken
Read More
