Chicken and Pasta Florentine Casserole

Serves 4

Ingredients

• 1 tablespoon olive oil
• 1 lb boneless,skinned chicken breast cut into bite size pieces
• 6 sun dried tomatoes packed in oil ,drained and cut into thin strips
• 1 & 2/3 cups water
• 1 tub chicken stock
• 4 ounces reduced fat cream cheese  cut into cubes
• 1 package fresh baby spinach leaves (about 6 cups)
• ½ lb penne pasta
• ½ cup panko bread crumbs

Method

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, evenly top with bread crumbs.

Bake 10 minutes or until crumbs are golden.