Chicken Penne Florentine Bake

(Courtesy of Kraft)

Ingredients:
2 c. multi-grain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp. flour
2 Tbsp. sun-dried tomato vinaigrette dressing
1 c. fat-free reduced-sodium chicken broth
2 oz. neufchatel cheese, cubed
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 c. shredded mozzarella cheese
2 Tbsp. grated Parmesan cheese

Directions:
Heat oven to 375 degrees.

Cook pasta as directed on package, omitting salt.

Meanwhile, toss chicken with flour.  Heat dressing in a large skillet on medium heat.  Add chicken; cook and stir 3 minutes or until evenly browned.  Add broth and neufchatel; cook 3 minutes or until neufchatel is melted, stirring frequently.  Stir in spinach.

Drain pasta.  Add to chicken mixture; mix lightly.  Spoon half into 2 quart casserole sprayed with cooking spray; top with 1/2 c. mozzarella cheese.  Repeat layers; sprinkle with Parmesan cheese.

Bake 16-18 minutes or until mozzarella is melted and casserole is heated though.