Chicken Penne Florentine Bake Recipes

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CHICKEN-PENNE FLORENTINE BAKE



Chicken-Penne Florentine Bake image

Combine chicken, spinach and three kinds of cheese with multigrain pasta for a Chicken-Penne Florentine Bake. This chicken-penne Florentine serves six.

Provided by My Food and Family

Categories     Home

Time 43m

Yield 6 servings, 1 cup each

Number Of Ingredients 9

2 cups multi-grain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp. flour
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
1 cup fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 375ºF.
  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, toss chicken with flour. Heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or until evenly browned. Add broth and Neufchatel; cook 3 min. or until Neufchatel is melted, stirring frequently. Stir in spinach.
  • Drain pasta. Add to chicken mixture; mix lightly. Spoon half into 2-qt. casserole sprayed with cooking spray; top with half the mozzarella. Repeat layers. Sprinkle with Parmesan.
  • Bake 16 to 18 min. or until mozzarella is melted and casserole is heated through.

Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 29 g

CHICKEN-PENNE FLORENTINE BAKE RECIPE - (4.5/5)



Chicken-Penne Florentine Bake Recipe - (4.5/5) image

Provided by Nicole S

Number Of Ingredients 9

2 cups penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 T flour
2 T Sun Dried Tomato Vinaigrette Dressing
1 cup chicken broth
2 oz. PHILADELPHIA Neufchatel Cheese, cubed
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup Shredded Mozzarella Cheese
2 T Grated Parmesan Cheese

Steps:

  • HEAT oven to 375ºF. COOK pasta as directed on package, omitting salt. MEANWHILE, toss chicken with flour. Heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or until evenly browned. Add broth and Neufchatel; cook 3 min. or until Neufchatel is melted, stirring frequently. Stir in spinach. DRAIN pasta. 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. BAKE 16 to 18 min. or until mozzarella is melted and casserole is heated through.

CHICKEN PENNE FLORENTINE



Chicken Penne Florentine image

Make and share this Chicken Penne Florentine recipe from Food.com.

Provided by KathyP53

Categories     Penne

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
3 cups sliced mushrooms
1 cup chopped onion
1 cup chopped green pepper
3 cups chopped fresh Baby Spinach
1 tablespoon chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (16 ounce) carton cottage cheese
4 cups hot cooked penne pasta (8 oz. uncooked)
2 cups shredded roasted chicken breast (use the rotisere kind from the grocery store)
4 ounces shredded sharp cheddar cheese
2 ounces freshly grated parmesan cheese, divided
1/2 cup milk
1 (10 3/4 ounce) can condensed cream of chicken soup

Steps:

  • Preheat oven to 425 degrees.
  • Heat olive oil in large nonstick skillet. Add mushrooms, onion, and green pepper, saute for 5 minutes or until tender. Add spinack, oregano, salt and pepper, saute 4 minutes or until spinach wilts.
  • Place cottage cheese in food processor and process until smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup Cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a 2 quart buttered baking dish. Sprinkle with remaining Cheddar and Parmesan cheese. Bake for 25 minutes or until browned and bubbly.

Nutrition Facts : Calories 490.2, Fat 18.1, SaturatedFat 7.9, Cholesterol 65.2, Sodium 884.8, Carbohydrate 51.4, Fiber 7, Sugar 2.3, Protein 31.6

THREE-CHEESE CHICKEN PENNE FLORENTINE



Three-Cheese Chicken Penne Florentine image

Make and share this Three-Cheese Chicken Penne Florentine recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

1 teaspoon olive oil
cooking spray
3 cups thinly sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon chopped fresh oregano
1/4 teaspoon fresh ground black pepper
1 (16 ounce) carton 2% fat cottage cheese
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
2 cups shredded shredded cooked boneless skinless chicken breasts
1 cup shredded reduced-fat sharp cheddar cheese, divided
1/2 cup grated fresh parmesan cheese, divided
1/2 cup 2% low-fat milk
1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

Steps:

  • Preheat oven to 425°.
  • Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat.
  • Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender.
  • Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.
  • Place cottage cheese in a food processor and process until very smooth.
  • Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl.
  • Place mixture into a 2-quart baking dish coated with cooking spray.
  • Top with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese.
  • Bake for 25 minutes or until lightly browned and bubbly.

Nutrition Facts : Calories 281.2, Fat 7, SaturatedFat 3, Cholesterol 45.1, Sodium 413.3, Carbohydrate 27.2, Fiber 4.7, Sugar 5.2, Protein 27.3

CHICKEN PENNE FLORENTINE BAKE



Chicken Penne Florentine Bake image

Chicken breast chunks bake with spinach in a light and creamy sauce with multi-grain penne pasta in a quick and flavorful weeknight meal.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 43m

Yield 6

Number Of Ingredients 9

2 cups multi-grain penne pasta, uncooked
1 pound boneless skinless chicken breasts, cut into bite-size pieces
2 tablespoons flour
2 tablespoons KRAFT Sun-Dried Tomato Vinaigrette Dressing
1 cup fat-free reduced-sodium chicken broth
2 ounces PHILADELPHIA Neufchatel Cheese, cubed
1 (10 ounce) package frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Mozzarella Cheese
2 tablespoons KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 375 degrees F.
  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, toss chicken with flour. Heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or just until evenly browned. Add broth and Neufchatel; cook 3 min. or until Neufchatel is melted, stirring frequently. Stir in spinach.
  • Drain pasta. Add to chicken mixture; mix lightly. Spoon half into 2-qt. casserole; top with 1/2 cup mozzarella. Repeat layers; sprinkle with Parmesan.
  • Bake 16 to 18 min. or until mozzarella is melted and casserole is heated through.

Nutrition Facts : Calories 287 calories, Carbohydrate 22.3 g, Cholesterol 64.7 mg, Fat 8.1 g, Fiber 3.4 g, Protein 30.4 g, SaturatedFat 4 g, Sodium 402.3 mg, Sugar 1.4 g

CHICKEN AND PENNE FLORENTINE



Chicken and Penne Florentine image

Chicken, spinach and penne pasta make a tough-to-beat trio in this cheesy and flavorful Florentine-style casserole.

Provided by My Food and Family

Categories     Home

Time 55m

Yield Makes 8 servings.

Number Of Ingredients 12

1 Tbsp. olive oil
3 Tbsp. sliced garlic
1-1/2 lb. boneless skinless chicken breasts, cut into strips
1/4 tsp. salt
1/4 tsp. ground black pepper
1/2 cup dry white wine
1 can (14-1/2 oz.) chicken broth
1 cup whipping cream
1/4 cup GREY POUPON Dijon Mustard
1 pkg. (10 oz.) fresh spinach leaves, cleaned
1 pkg. (16 oz.) penne pasta, cooked, drained
3 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oil in large skillet on medium heat. Add garlic; cook and stir 1 minute. Season chicken with salt and pepper. Add to skillet; cook and stir 5 to 7 minutes or until cooked through. Remove chicken from skillet; cover to keep warm.
  • Add wine to skillet; cook until heated through, stirring constantly to loosen up browned bits from bottom of skillet. Add broth and cream. Bring to boil. Reduce heat to medium-low; simmer 5 minutes or until sauce is reduced by half.
  • Stir in mustard. Add spinach; cook 2 minutes or until spinach is wilted, stirring occasionally. Add chicken; cook and stir until heated through. Place in large bowl. Add hot pasta; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 480, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 95 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g

CHICKEN PENNE CASSEROLE



Chicken Penne Casserole image

This is my family's favorite casserole recipe. I make it every week or two and we never tire of it. I like that I can clean my kitchen and then relax while it bakes. It won't disappoint! -Carmen Vanosch, Vernon, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 17

1-1/2 cups uncooked penne pasta
1 tablespoon canola oil
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
3 tablespoons tomato paste
3/4 cup chicken broth
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Romano cheese

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large saucepan, heat oil over medium heat. Add chicken, onion, peppers and seasonings; saute until chicken is no longer pink. Add garlic; cook 1 minute longer., In a blender, pulse tomatoes and tomato paste, covered, until blended. Add to chicken mixture. Stir in broth; bring to a boil over medium-high heat. Reduce heat; cover and simmer until slightly thickened, 10-15 minutes. , Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers. , Cover and bake 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.

Nutrition Facts : Calories 579 calories, Fat 28g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 1357mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 4g fiber), Protein 47g protein.

CHICKEN FLORENTINE CASSEROLE



Chicken Florentine Casserole image

Creamy and comforting, this chicken and spinach bake is sure to be a hit at dinnertime. The toasty bread crumb topping delivers a bit of a crunch. -Dori Jackson, Gulf Breeze, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12

2 cups uncooked elbow macaroni
3 cups shredded cooked chicken
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 cups shredded Swiss cheese
1 package (10 ounces) frozen creamed spinach, thawed
1/2 cup mayonnaise
1/4 cup loosely packed minced fresh basil
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/2 cup seasoned bread crumbs
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350°. Cook macaroni according to package directions. , Meanwhile, in a large bowl, combine chicken, soup, cheese, spinach, mayonnaise, basil, garlic powder, thyme and pepper. , Drain macaroni; gently stir into chicken mixture. Transfer to an ungreased 2-1/2-qt. baking dish. Toss bread crumbs and butter; sprinkle over casserole. , Bake, uncovered, until bubbly, 40-45 minutes.

Nutrition Facts : Calories 539 calories, Fat 36g fat (13g saturated fat), Cholesterol 111mg cholesterol, Sodium 1006mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 36g protein.

CHEESY CHICKEN FLORENTINE CASSEROLE



Cheesy Chicken Florentine Casserole image

My boyfriend prefers to boil and shred the chicken, but I think the consistency is better when you get to cut into a piece of chicken, surrounded by cheese and a creamy spinach sauce. One of my absolute favorite meals.

Provided by Kaylee Sawyer

Categories     Chicken Casserole

Time 55m

Yield 4

Number Of Ingredients 13

4 (4 ounce) skinless, boneless chicken breast halves
½ cup unsalted butter
2 tablespoons unsalted butter
2 cups shredded Parmesan cheese
1 ½ pints heavy cream
1 (10.5 ounce) can condensed cream of broccoli soup
3 tablespoons chopped fresh oregano, or to taste
2 tablespoons chopped fresh basil, or to taste
2 tablespoons chopped fresh parsley, or to taste
1 teaspoon garlic powder, or to taste
salt and ground black pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts on a parchment-line baking sheet.
  • Bake in the preheated oven until just light pink, 15 to 20 minutes; they will not be fully cooked.
  • While the chicken is cooking, melt 1/2 cup plus 2 tablespoons butter in a skillet over medium heat. Stir in Parmesan cheese until melted. Add heavy cream, condensed soup, oregano, basil, parsley, garlic powder, salt, and pepper. Reduce heat to low and cook until thickened, about 5 minutes.
  • Arrange spinach over the bottom of a 9-inch square baking dish. Pour about 1 1/2 cups sauce over the spinach, then arrange chicken breasts over top. Cover with remaining sauce and sprinkle with mozzarella cheese.
  • Return to the oven and bake until bubbly and lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 1386.3 calories, Carbohydrate 19.2 g, Cholesterol 453.4 mg, Fat 120.1 g, Fiber 2.8 g, Protein 60.5 g, SaturatedFat 73.4 g, Sodium 1660.3 mg, Sugar 3.3 g

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Top Asked Questions

How to make Florentine Penne with chicken?
Florentine Penne with Chicken. Heat olive oil in a large deep skillet over medium-high heat. Add chicken and brown then remove to plate. Add butter to pan and melt; add mushrooms and lightly brown, 5-6 minutes. Add onions and garlic, and season with salt and pepper,. Reduce heat a bit and cook to soften onions, 5-6 minutes more.
Is this chicken Florentine pasta bake a one dish meal?
This Chicken Florentine Pasta Bake includes protein, carbs and veggies, so it's truly a one dish meal! That said, if you'd like to offer additional options on the side, here are some easy choices: This recipe calls for raw chicken, which cooks right in the dish with the pasta.
How to cook Penne?
Directions In a large pot of salted boiling water, cook penne according to package instructions until al dente. In a large skillet over medium-high heat, heat 1 tablespoon oil. Make sauce: Add the white wine to deglaze the pan. Add tomatoes and garlic and cook until the tomatoes soften slightly, about 2 minutes.
How to cook chicken Alfredo Pasta in oven?
Instructions Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray. In a large bowl, whisk together chicken broth, Alfredo sauce, garlic and salt until completely combined. In the prepared baking dish, stir together raw chicken, spinach, ¼ cup of chopped basil leaves, tomatoes, and uncooked pasta.

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