Chicken & Pasta Florentine Casserole

• 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

1. Preheat oven to 425u0b0.
2. 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(R) 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.
3. 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.

olive oil, chicken breasts, tomatoes, water, chicken, cream cheese, baby spinach, penne pasta, breadcrumbs

Taken from www.yummly.com/recipe/Chicken-_-Pasta-Florentine-Casserole-1549289 (may not work)