Chicken Penne Florentine Bake Food

CHICKEN AND PENNE FLORENTINE

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.

CHICKEN-PENNE FLORENTINE BAKE

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.

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

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 FLORENTINE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
• Increase the oven temperature to 400 degrees F (200 degrees C).
• Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
• Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
• Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

CHICKEN PENNE FLORENTINE

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.

THREE-CHEESE CHICKEN PENNE FLORENTINE

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.

THREE-CHEESE CHICKEN PENNE FLORENTINE

Steps:

• Preheat oven to 435°F
• 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 ane black pepper; sauté 3 minutes or just until spinach wilts.
• Place cottage cheese in a food processor; 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.
• Spooon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425F for 25 minutes or until lightly browned and bubbly.

CHICKEN FLORENTINE

Steps:

• Combine bread crumbs and cheese. Dip chicken breast halves in crumb mixture to coat lightly.
• Arrange in baking dish.
• In a saucepan, cook onion in butter until tender.
• Blend in flour.
• Stir in milk all at once. Cook and stir until thick and bubbly.
• Cook and stir 1 minute more.
• Stir in spinach.
• Spoon spinach mixture over chicken and sprinkle with rest of crumb mixture. Bake uncovered at 350F for 40-45 minutes.

BAKED PENNE FLORENTINE

Steps:

• Preheat oven to 350°F.
• Heat olive oil in a skillet over medium heat. Add garlic and spinach and saute, turning frequently, until spinach is wilted (about 5 minutes). Set aside to cool.
• Cook pasta according to "al dente" directions on box.
• While pasta is cooking, put spinach in a food processor and pulse to finely chop (you can chop by hand if you want).
• In a large bowl mix the cheeses, spinach, sauce, and tomatoes.
• When pasta has finished cooking, drain and add to the cheese mixture.
• Put pasta mixture into a 9x13 baking dish and bake covered for 30 minutes, then uncovered for 10 minutes.

CHICKEN PENNE FLORENTINE BAKE

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.

BAKED PENNE FLORENTINE

Steps:

• Heat oven to 350ºF.
• Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, combine tomatoes, tomato paste, oregano and garlic.
• Drain pasta; place in large bowl. Reserve 1/2 cup of the tomato mixture. Add remaining tomato mixture to pasta along with the ricotta, spinach and 1/2 cup shredded cheese; mix lightly.
• Spoon pasta mixture into 8-inch square baking dish sprayed with cooking spray; top with reserved tomato mixture and remaining shredded cheese.
• Bake 25 to 30 min. or until heated through.

CHICKEN FLORENTINE CASSEROLE

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.