Chicken and Pasta Florentine Casserole
- 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
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.