A ready-made spinach and cheese pasta sauce puts the florentine in this easy weeknight chicken and penne dish.
What You Need
Original recipe yields 4 servings
2-2/3 cups penne pasta, uncooked
2 Tbsp. flour
1 tsp. black pepper
1 tsp. dried oregano leaves
4 small boneless skinless chicken breasts (1 lb.)
2 Tbsp. olive oil
1 jar (24 oz.) CLASSICO Florentine Spinach & Cheese Pasta Sauce
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Let's Make It
Cook pasta as directed on package, omitting salt.
Meanwhile, combine next 3 ingredients in pie plate. Add chicken, 1 breast at a time; turn to evenly coat both sides of each breast with flour mixture. Heat oil in large skillet on medium heat. Add chicken; cook 3 to 4 min. on each side or until evenly browned on both sides. Remove from skillet; cover to keep warm. Add pasta sauce to skillet; bring to boil, stirring frequently to scrape browned bits from bottom of skillet. Return chicken to skillet; spoon sauce over chicken. Cover; simmer on medium-low heat 10 min. or until chicken is done (165ºF).
Drain pasta. Serve topped with chicken and sauce.
Sprinkle with 2 Tbsp. KRAFT Grated Parmesan Cheese before serving.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 63g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.