Chicken Florentine Pasta
Chicken Florentine Pasta is an easy, cheesy, casserole filled with chicken, spinach, and sun dried tomatoes.
- 1 tablespoon Olive oil
- 1 pound Chicken cut into bite-sized pieces
- 1 ½ cups Chicken Broth
- 4 ounces Sun-dried tomatoes packed in oil drained and cut into thin strips
- 4 ounces cream cheese cubed
- 5 ounces Baby Spinach fresh
- 8 ounces Penne Pasta cooked al dente
- 1 cup Mozzarella cheese
- 1/2 cup Parmesan cheese
Preheat oven to 425°
Heat olive oil in skillet and add chicken, stirring occasionally, until chicken is cooked through, 7-10 minutes. Stir in sun-dried tomatoes and chicken broth and simmer for 5 minutes.
Stir in cream cheese and cook until melted and thoroughly mixed in.
Add spinach and cook until spinach is wilted.
Combine chicken mixture, penne pasta, and mozzarella cheese in a large bowl.
Pour mixture into a greased 13x9 casserole dish and top with Parmesan cheese.
Bake 10 minutes or until parmesan is melted.
Calories: 393kcal | Carbohydrates: 26g | Protein: 21g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 487mg | Potassium: 562mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2255IU | Vitamin C: 23.4mg | Calcium: 198mg | Iron: 2mg