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Chicken & Pasta Florentine Casserole https://www.metro.ca/userfiles/image/recipes/casserole-poulet-pates-florentine-7185.jpg PT20M PT16M PT36M
Preheat oven to 425 °F (220° C). Heat olive oil in 12-inch (30 cm) nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is golden, about 4 minutes. Stir in tomatoes and cook, stirring occasionally, 2 minutes. Stir in water and Knorr® Homestyle Stock - Chicken until Stock is melted. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in cream cheese and cook, stirring occasionally, until chicken is thoroughly cooked, about 2 minutes. Stir in spinach and cook just until spinach is wilted, about 2 minutes. Stir in spinach and cook just until spinach is wilted, about 2 minutes. Combine chicken mixture with hot penne in large bowl. Turn into 2-liter baking dish, then evenly top with bread crumbs. Bake 10 minutes or until crumbs are golden.
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1 Tbsp. (15 ml) olive oil 1 lb (454 g) boneless skinless chicken breast cut into bite-size pieces 6 drained sun dried tomatoes packed in oil, cut into thin strips 1 2/3 cups (400 ml) hot water 1 tub Knorr® Homestyle chicken broth 4 oz (125 g) reduced fat cream cheese cut into cubes 6 cups (1 1/2 L) fresh baby spinach leaves 1/2 lb (225 g) whole wheat fettucine cooked and drained 1/2 cup (125 ml) panko or plain bread crumbs
Chicken & Pasta Florentine Casserole

Chicken & Pasta Florentine Casserole

Rate this recipe
2 Votes
4
servings
0:20
Preparation
0:16
COOKING
0:36
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 ml)
    olive oil
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  • 1 lb
    (454 g)
    boneless skinless chicken breast cut into bite-size pieces
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  • 6
    drained sun dried tomatoes packed in oil, cut into thin strips
  • 1 2/3 cups
    (400 ml)
    hot water
  • 1
    tub Knorr® Homestyle chicken broth
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  • 4 oz
    (125 g)
    reduced fat cream cheese cut into cubes
  • 6 cups
    (1 1/2 L)
    fresh baby spinach leaves
  • 1/2 lb
    (225 g)
    whole wheat fettucine cooked and drained
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  • 1/2 cup
    (125 ml)
    panko or plain bread crumbs
Imprimer ma sélection

Preparation

Preheat oven to 425 °F (220° C).

Heat olive oil in 12-inch (30 cm) nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is golden, about 4 minutes.

Stir in tomatoes and cook, stirring occasionally, 2 minutes. Stir in water and Knorr® Homestyle Stock - Chicken until Stock is melted. Reduce heat to low and simmer, stirring occasionally, 5 minutes.

Stir in cream cheese and cook, stirring occasionally, until chicken is thoroughly cooked, about 2 minutes. Stir in spinach and cook just until spinach is wilted, about 2 minutes.

Stir in spinach and cook just until spinach is wilted, about 2 minutes.

Combine chicken mixture with hot penne in large bowl. Turn into 2-liter baking dish, then evenly top with bread crumbs. Bake 10 minutes or until crumbs are golden.

Source : Knorr

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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