Chicken-Penne Florentine Bake

Ingredients

• 1 cup chicken broth fat-free reduced-sodium
• 2 Tbsp flour 
• 10 oz pkt spinach frozen thawed drained chopped well
• 2 cups multi-grain penne pasta uncooked
• 2 oz philadelphia neufchatel cheese cubed ()
• 2 Tbsp parmesan cheese grated kraft
• 1 cup mozzarella cheese shredded kraft
• 1 lb chicken breasts boneless skinless cut into bite-size pieces
• 2 Tbsp sun tomato vinaigrette dressing dried kraft

Equipment

• frying pan
• oven

Directions

1. Heat oven to 375F.
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. or until evenly browned.
6. Add broth and Neufchatel; cook 3 min. or until Neufchatel is melted, stirring frequently. Stir in spinach.
7. Drain pasta.
8. Add to chicken mixture; mix lightly. Spoon half into 2-qt. casserole sprayed with cooking spray; top with 1/2 cup mozzarella. Repeat layers; sprinkle with Parmesan.
9. Bake 16 to 18 min. or until mozzarella is melted and casserole is heated through.