Pasta doesn't have to mean tomato sauce. This dish uses a light cheese sauce to enhance the tender pieces of chicken, spinach and sun-dried tomatoes. Love spinach? Add more. Don't like sun-dried tomatoes? Skip them. Maybe add some mushrooms?
Yield: 8
Chicken Florentine Pasta Bake
Ingredients
- 1 tablespoon Olive oil
- 1 pound Chicken cut into bite-sized pieces
- 1 1⁄2 cups Chicken Broth
- 4 ounces julienne cut Sun-dried tomatoes packed in oil drained
- 4 ounces cream cheese cubed
- 5 ounces Baby Spinach fresh
- 8 ounces Penne Pasta
- 1/2 cup Mozzarella cheese
- 1⁄4 cup Parmesan cheese
Instructions
- Preheat oven to 425°
- Bring salted water to boil and cook pasta - al dente
- While pasta is cooking, heat olive oil in skillet and add chicken, stirring occasionally, until cooked through, 7-10 minutes. Stir in sun-dried tomatoes and chicken broth and simmer for 5 minutes.
- Stir in cream cheese and cook until melted and thoroughly mixed in.
- Add spinach and cook until spinach is wilted.
- Combine chicken mixture, penne pasta, and mozzarella cheese - you can use the pan you cooked the pasta in.
- Pour mixture into a greased 13x9 casserole dish and top with Parmesan cheese.
- Bake 10 minutes or until parmesan is melted.