Chicken Penne Florentine Bake

Ingredients

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

Equipment

• frying pan
• oven

Directions

1. Heat oven to 375 degrees F.
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 just 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; 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.