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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.
time
prep:
30 min
total:
1 hr 15 min
servings
total:
8 servings

What You Need

4
cups  medium pasta shells, uncooked
1
lb.  boneless skinless chicken breasts, cut into bite-size pieces
1
jar  (24 oz.) spaghetti sauce
2
tubs  (10 oz. each) PHILADELPHIA Italian Herb Cooking Creme
2
pkg.  (10 oz. each) frozen chopped spinach, thawed, well drained
1/2
cup  milk
1
cup  KRAFT Shredded Italian* Five Cheese Blend
1/4
cup  KRAFT Grated Parmesan Cheese
1/4
cup  torn fresh basil

Make It

HEAT oven to 400ºF.

COOK pasta as directed on package, omitting salt. Meanwhile, brown chicken in large nonstick skillet on medium-high heat. Stir in spaghetti sauce. Spoon into 13x9-inch baking dish sprayed with cooking spray.

DRAIN pasta; spoon over sauce. Mix cooking creme, spinach and milk until blended; spoon over pasta. Top with shredded cheese and Parmesan; 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

Substitute
Prepare using PHILADELPHIA Savory Garlic Cooking Creme.
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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