Chicken & Pasta Florentine Casserole

Name: Chicken & Pasta Florentine Casserole
Total time: 36 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 pound boneless skinless chicken breasts , cut into bite-size pieces; 6 sun-dried tomatoes , drained and cut into thin strips; 1 2/3 cups water; 1 container knorr homestyl stock chicken; 4 ounces cream cheese reduced fat , cut into cubes; 5 ounces baby spinach leaves fresh, about 6 cups; 1/2 pound penne pasta; 1/2 cup panko breadcrumbs

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9Ingredients

36Minutes

490Calories

Read Directions

Ingredients
US|METRIC
SERVINGS:

1 tablespoon olive oil
1 pound boneless skinless chicken breasts (, cut into bite-size pieces)
6 sun-dried tomatoes (, drained and cut into thin strips)
1 2/3 cups water
1 container knorr homestyl stock chicken
4 ounces cream cheese (reduced fat , cut into cubes)
5 ounces baby spinach leaves (fresh, about 6 cups)
1/2 pound penne pasta
1/2 cup panko breadcrumbs

Directions

Preheat oven to 425°.
Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is golden, about 4 minutes. Stir in tomatoes and cook, stirring occasionally, 2 minutes. Stir in water and Knorr® Homestyle Stock - Chicken until Stock is melted. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in cream cheese and cook, stirring occasionally, until chicken is thoroughly cooked, about 2 minutes. Stir in spinach and cook just until spinach is wilted, about 2 minutes.
Combine chicken mixture with hot penne in large bowl. Turn into 2-quart baking dish, then evenly top with bread crumbs. Bake 10 minutes or until crumbs are golden.

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