Comida Kraft
Recipe Box

Chicken-Penne Florentine Bake

Chicken-Penne Florentine Bake is rated 4.057971014492754 out of 5 by 69.
Prep Time
25
min.
Total Time
43
min.
Servings

6 servings, 1 cup each

Chicken, spinach and three kinds of cheese are mixed in with multi-grain penne to make this Healthy Living pasta bake for six.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, toss chicken with flour. Heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or until evenly browned. Add broth and Neufchatel; cook 3 min. or until Neufchatel is melted, stirring frequently. Stir in spinach.
  • Drain pasta. Add to chicken mixture; mix lightly. Spoon half into 2-qt. casserole sprayed with cooking spray; top with 1/2 cup mozzarella. Repeat layers; sprinkle with Parmesan.
  • Bake 16 to 18 min. or until mozzarella is melted and casserole is heated through.

Make Ahead

Pasta can be cooked ahead of time. Cook as directed on package, just until al dente. Rinse pasta, drain well and place in freezer-weight resealable plastic bag. Freeze up to 2 months. When ready to use, thaw pasta by running hot tap water over pasta; drain. Then, use as directed.

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

  • 6 servings, 1 cup each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 2 Starch
  • 4 Meat (L)

Nutrition Bonus

Enjoy this contemporary twist on a traditional pasta bake. As a bonus, the spinach is an excellent source of vitamin A.

Nutritional Information

Serving Size 6 servings, 1 cup each
AMOUNT PER SERVING
Calories 340
Total fat 10g
Saturated fat 4.5g
Cholesterol 65mg
Sodium 440mg
Carbohydrate 32g
Dietary fiber 4g
Sugars 2g
Protein 31g
% Daily Value
Vitamin A 120 %DV
Vitamin C 2 %DV
Calcium 25 %DV
Iron 15 %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 2 out of 5 by from This had waaaay too much spinach it! This had waaaay too much spinach it! We LOVE spinach but this had about double what I think I'd put in if I were to make it again. The sauce seemed to evaporate and left little flavor when mixed w/ the noodles, which was a bummer because it smelled divine when cooking. I might try a variation of this w/ less spinach(for sure) and a few more seasonings(garlic, maybe?). As presented, NOT a recipe I'd bother making again. My daughter liked it & ate around some of the spinach.
Date published: 2010-10-28
Rated 5 out of 5 by from Wow, it was really good! Wow, it was really good! It does involve quite a few steps, but it was worth it in the end. The boyfriend went back for seconds! We used halibut instead of chicken because we have TONS of that (being in Alaska) and I was a little nervous it'd be too different, but it was perfect and I'd actually use MORE than a pound of meat. The flavors were really nice and I think it'll also make great leftovers! Would make again for sure.
Date published: 2010-10-03
Rated 5 out of 5 by from I noticed I required more dressing than the suggested amount to brown my chicken, and, because we're... I noticed I required more dressing than the suggested amount to brown my chicken, and, because we're big fans of cream cheese, I used an ounce more. I also went with fresh spinach, which took less than an 8 ounce bag, and an Italian blend of cheeses for more flavors and found this to be a delicious recipe. It will be perfect to take to pot-luck dinners in the future.
Date published: 2010-11-15
Rated 4 out of 5 by from My husband and I both liked this recipe. My husband and I both liked this recipe. However, the recipe did not have any seasoning so I added some premixed Italian Herb Seasoning from McCormick that comes in a Grinder. We both felt it really added to the overall flavor of this dish. I will definitely make this recipe again. Next time, I may add toasted pine nuts and sliced red pepper to the recipe.
Date published: 2012-02-24
Rated 4 out of 5 by from I tried this for the first time for my boyfriend's birthday dinner and we both loved it. I tried this for the first time for my boyfriend's birthday dinner and we both loved it. I couldn't find the sun-dried tomato dressing so I used the Tuscan House dressing instead and I added a lot more of it and the chicken broth because it did seem to be a bit dry. I also used fresh spinach. Very tasty and easy. I'm going to try adding tomatoes next time!
Date published: 2010-10-16
Rated 5 out of 5 by from This is my second time making this and it's delicious. This is my second time making this and it's delicious. I've made a few changes and added a few ingredients. I added 1/2 cup sun dried tomatoes and a small can of sliced mushrooms. Instead of cooking the chicken on the skillet, I boiled and shredded it, then sauteed it with the mushrooms, tomatoes and spinach. It is quite tasty and is now a family favorite.
Date published: 2010-10-04
Rated 5 out of 5 by from We are vegetarians so I made some changes but it was delicious! We are vegetarians so I made some changes but it was delicious! I used one full box of pasta and doubled the sauce ingredients. Eliminated the chicken and flour and added the dressing to the sauce mix. I added 1 cup frozen peas, 2 diced, seeded tomatoes, and 1/2 a package of sliced mushrooms cut into smaller pieces. Yum!
Date published: 2010-10-04
Rated 4 out of 5 by from Made this for a Sunday dinner. Made this for a Sunday dinner. I doubled the recipe (except for dressing) as I am feeding a family of 7. I used half a bottle of dressing and added fresh mushrooms and garlic. I was really good, if I would have used only double the dressing I am postitive it would have been way to bland and dry. All the kids loved it.
Date published: 2010-10-04
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