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Chicken and Pasta Florentine Casserole


Serves 4


  • 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.