Chicken-Penne Florentine Bake

• 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
• 2 Tbsp. flour
• 3 cups whole wheat penne pasta, uncooked
• 2 Tbsp. Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
• 1 cup 25%-less-sodium chicken broth
• 60 g (about 1/4 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
• 1 pkg. (300 g) frozen chopped spinach, thawed, well drained
• 1/2 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese
• 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese

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

chicken breasts, flour, whole wheat penne pasta, olive oil, cream cheese, mozzarella cheese, cheese

Taken from www.kraftrecipes.com/recipes/chicken-penne-florentine-bake-119234.aspx (may not work)