Tuscan Chicken Florentine Penne Pasta Bake

9m
Prep Time
60m
Cook Time
1h 9m
Ready In


"Can add bacon bits"

Original is 6 servings
  • Sauce

Nutritional

  • Serving Size: 1 (552.7 g)
  • Calories 400
  • Total Fat - 18.8 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 202.4 mg
  • Sodium - 1818.2 mg
  • Total Carbohydrate - 15.2 g
  • Dietary Fiber - 4.2 g
  • Sugars - 4.1 g
  • Protein - 43.5 g
  • Calcium - 618.5 mg
  • Iron - 4.9 mg
  • Vitamin C - 23 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Cook pasta in heavily salted boiling water until al dente.

Step 2

Drain, saving 1/2 cup pasta water.

Step 3

Heat olive oil in a skillet over medium heat.

Step 4

Sauté onion and mushrooms until tender.

Step 5

Season lightly.

Step 6

Add garlic, chicken and pasta water.

Step 7

Mix cooked, drained penne pasta, onion, diced tomatoes, spinach, Italian seasoning and cream cheese together in the skillet until the cream cheese melts and coats everything.

Step 8

Add black olives.

Step 9

Pour into Pam sprayed 9x13 casserole.

Step 10

Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.

Step 11

Bake in the preheated oven 350 degrees F for 30 minutes.

Step 12

Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

Tips


No special items needed.

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