Chicken-Penne Florentine Bake

• 2 cups multi-grain penne pasta, uncooked
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 2 Tbsp. flour
• 2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette 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

1. Heat oven to 375 degrees F.
2. Cook pasta as directed on package, omitting salt.
3. Meanwhile, toss chicken with flour.
4. Heat dressing in large skillet on medium heat.
5. Add chicken; cook and stir 3 min.
6. or until evenly browned.
7. Add broth and Neufchatel; cook 3 min.
8. or until Neufchatel is melted, stirring frequently.
9. Stir in spinach.
10. Drain pasta.
11. Add to chicken mixture; mix lightly.
12. Spoon half into 2-qt.
13. casserole sprayed with cooking spray; top with 1/2 cup mozzarella.
14. Repeat layers; sprinkle with Parmesan.
15. Bake 16 to 18 min.
16. or until mozzarella is melted and casserole is heated through.

multigrain penne pasta, boneless skinless chicken breasts, flour, chicken broth, cheese, mozzarella cheese, parmesan cheese

Taken from www.kraftrecipes.com/recipes/chicken-penne-florentine-bake-129445.aspx (may not work)