Chicken-Penne Florentine Bake

By ErinS

Ingredients

• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 2 Tbsp. flour
• 2 cups multi-grain penne pasta, uncooked
• 2 Tbsp. KRAFT Sun-Dried Tomato Dressing
• 1 cup fat-free reduced-sodium chicken broth
• 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
• 1 cup KRAFT Shredded Mozzarella Cheese
• 2 Tbsp. KRAFT Grated Parmesan Cheese

Preparation

Step 1

HEAT oven to 375ºF.

TOSS chicken with flour. Cook pasta as directed on package.

MEANWHILE, heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or just until chicken is browned. Add broth and Neufchatel; cook 3 min. or until Neufchatel is melted, stirring frequently. Stir in spinach.

DRAIN pasta. Add to spinach mixture; mix lightly. Spoon half into 2-qt. casserole; top with 1/2 cup mozzarella. Repeat layers. Sprinkle with Parmesan.

BAKE 16 to 18 min. or until casserole is heated through and mozzarella is melted.