Comida Kraft
Recipe Box

Chicken and Penne Florentine

(42) 32 Reviews
Prep Time
Total Time

8 servings

Chicken, spinach and penne pasta make a tough-to-beat trio in this cheesy and flavorful Florentine-style casserole.

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What You Need

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Make It

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  • Heat oil in large skillet on medium heat. Add garlic; cook and stir 1 minute. Season chicken with salt and pepper. Add to skillet; cook and stir 5 to 7 minutes or until cooked through. Remove chicken from skillet; cover to keep warm.
  • Add wine to skillet; cook until heated through, stirring constantly to loosen up browned bits from bottom of skillet. Add broth and cream. Bring to boil. Reduce heat to medium-low; simmer 5 minutes or until sauce is reduced by half.
  • Stir in mustard. Add spinach; cook 2 minutes or until spinach is wilted, stirring occasionally. Add chicken; cook and stir until heated through. Place in large bowl. Add hot pasta; toss to coat. Sprinkle with cheese.
Please use alcohol responsibly.

Serving Suggestion

Serve this dish with a steamed vegetable for a well-balanced meal.

Keeping it Safe

Cutting raw boneless chicken breasts into pieces is a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 480
% Daily Value
Total fat 18g
Saturated fat 8g
Cholesterol 95mg
Sodium 570mg
Carbohydrate 47g
Dietary fiber 2g
Sugars 3g
Protein 30g
Vitamin A 80 %DV
Vitamin C 20 %DV
Calcium 15 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • SnowPrincess1013 |

    Great recipes that you can adjust to your own taste. I am not a big mustard fan, but liked it in this recipe. I would suggest starting with less mustard because you can always add more (since several reviewers mentioned it was too tangy). I *love* parmesan cheese, so we added a little bit more. I have made this several times and it is one of my husbands favorites (he loves mustard, so we use the full amount).

  • amethyst198 |

  • Jmhoner |

    I would use less chicken broth next time. A whole cup made the sauce very runny. I may also use lest mustard. My husband liked it, but it was too overpowering for me.

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