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Main dishes

Chicken Florentine Unstuffed Pasta Shells

Chicken Florentine Unstuffed Pasta Shells recipe
photo by:kraft
Enjoy the glorious cheesiness of pasta shells stuffed with chicken Florentine without the hassle of, well, stuffing the shells.
30 min
1 hr 15 min
12 servings, 1 cup each

What You Need

cups  medium pasta shells, uncooked
lb.  boneless skinless chicken breasts, cut into bite-size pieces
jar  (24 oz.) spaghetti sauce
tubs  (8 oz. each) PHILADELPHIA Cream Cheese Spread
cup  milk
tsp.  Italian seasoning
tsp.  garlic powder
pkg.  (10 oz. each) frozen chopped spinach, thawed, well drained
cup  KRAFT Shredded Italian* Five Cheese Blend
cup  KRAFT Grated Parmesan Cheese
cup  torn fresh basil

Make It

HEAT oven to 400ºF.

COOK pasta as directed on package, omitting salt. Meanwhile, cook chicken in large nonstick skillet on medium-high heat 5 to 6 min. or until no longer pink, stirring frequently. Stir in spaghetti sauce. Spoon into 13x9-inch baking dish sprayed with cooking spray.

DRAIN pasta; spoon over sauce. Mix cream cheese spread, milk, Italian seasoning and garlic powder in medium bowl until blended. Add spinach; mix well. Spoon over pasta. Top with cheeses; cover.

BAKE 45 min., uncovering for the last 10 min. Let stand 5 min. before topping with basil and serving.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Serving Suggestion
For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.
Make Ahead
This flavorful recipe can be prepared ahead of time. Assemble as directed; cover with foil. Refrigerate up to 24 hours. When ready to serve, bake (covered) in 400ºF oven 1 hour to 1 hour 10 min. or until heated through. Let stand 5 min. before topping with basil and serving.
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