Comida Kraft
Recipe Box

Chicken and Penne Florentine

Chicken and Penne Florentine is rated 4.0 out of 5 by 32.
Prep Time
30
min.
Total Time
55
min.
Servings

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.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 480
Total fat 18g
Saturated fat 8g
Cholesterol 95mg
Sodium 570mg
Carbohydrate 47g
Dietary fiber 2g
Sugars 3g
Protein 30g
% Daily Value
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

Rated 4 out of 5 by from WE HAD SOME "OLD FRIENDS" OF OURS COME IN FROM ARIZONA, AND I WANTED TO REALLY "IMPRESS" THEM WITH... WE HAD SOME "OLD FRIENDS" OF OURS COME IN FROM ARIZONA, AND I WANTED TO REALLY "IMPRESS" THEM WITH MY COOKING. I DECIDED TO TRY THIS RECEIPE, SIMPLY BECAUSE IT GOT SUCH RAVE REVIEWS. WELL, WERE THEY EVER RIGHT! IT WAS ABSOLUTELY DEE-LISH, AND EVERYONE HAD A SECOND HELPING! THE ONLY INGRIEDIANT THAT I DID NOT USE WAS THE MUSTARD. IT WOULD HAVE CHANGED THE WONDERFUL TASTE IT HAD WITHOUT IT! WOULD I MAKE IT AGAIN? ABSOLUTELY, AND I HIGHLY RECCOMMEND ANYONE WHO READS THIS, TO TRY IT AS WELL! YOU WILL NOT BE DISAPPOINTED!
Date published: 2003-12-24
Rated 5 out of 5 by from Great recipes that you can adjust to your own taste. 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).
Date published: 2015-06-21
Rated 4 out of 5 by from Is there any way to make this without the whipping cream to reduce th calorie count? Is there any way to make this without the whipping cream to reduce th calorie count? <<< Response from Kraft Kitchens Expert, Wendy ~ This recipe uses a technique often used by chefs to thicken a sauce without adding flour or another starch to thicken. Without totally retesting the recipe, there is no substitute for heavy cream. >>>
Date published: 2007-02-27
Rated 5 out of 5 by from Wanted a quick meal one night and came on line to get one. Wanted a quick meal one night and came on line to get one. The ingredients were most of what I already had..threw this together in about 30 minutes and my children enhaled it. It was gone in a matter of minutes, and I had to make again the next day just to get a second helping.
Date published: 2004-12-11
Rated 4 out of 5 by from this recipe was very easy to make. this recipe was very easy to make. Definately a 'weeknight' meal. The garlic was very subtle, next time I will use more. I only used 1/4 cup of mustard and that was probably too much. Other than that the meal was delicious and my 3 year old even ate his all up !!!
Date published: 2003-12-31
Rated 5 out of 5 by from DIVINE! DIVINE! I didn't have wine or dijon on hand ... and I added some southwestern seasoning in with the garlic for a little kick and it totally worked! My 10 year old son even liked it, spinach and all =) That alone makes it a winner!!!
Date published: 2008-05-21
Rated 2 out of 5 by from The dish has too much mustard.On the first day it tasted toomustardy and I added chicken broth and... The dish has too much mustard.On the first day it tasted toomustardy and I added chicken broth and milk to correc the flavor. I must admit that on the second and third days the flavor is less mustardy and the dish is much better.
Date published: 2002-06-13
Rated 2 out of 5 by from I was a little disappointed in this recipe. I was a little disappointed in this recipe. I didn't use as much mustard because people made comments it made it too tangy. I added a bunch of extra parm and I don't think this sauce would have had much flavor without it.
Date published: 2007-12-26
  • 2016-08-25T10:15CST
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