Chicken & Pasta Florentine Casserole
Time & Servings
4 servings
45 minutes ready time =
20 minutes preparation +
25 minutes cooking
Ingredients
-
1 Tbsp. (15 mL) olive oil
Ferma Oil Olive Virgin 500ML$10.79 • Ea -
1 lb. (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
Mina Halal Chicken Breast Strips 600G$14.85 • Ea -
6 chopped sun-dried tomatoes packed in oil
Ferma Oil Olive Virgin 500ML$10.79 • Ea
-
1 2/3 cups hot water
evian® natural spring water, 1.5L bottle$4.04 • Ea -
1 Knorr® Homestyle Stock Chicken
Knorr Stock Homestyle Chicken (4PK) 132G$5.79 • Ea -
1 package (250 g.) light cream cheese, cut into cubes
Castello Cheese Gorgonzola Wedge 125G$5.39 • Ea -
6 cups fresh baby spinach leaves
Summer Fresh Dip Spinach 227G$4.05 • Ea -
1/2 lb. freshly cooked penne pasta
ItalPasta Pasta Penne Lisce 900G$4.85 • Ea -
1/2 cup panko bread crumbs or plain bread crumbs
Leira Bread Crumbs 360G$2.55 • Ea
Directions
- Preheat oven to 425° F (220° C).
- Heat olive oil in large 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. Whisk in cream cheese until smooth 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.
- Combine chicken mixture with hot penne in large bowl. Turn into 2-qt (2 L) baking dish, then evenly top with bread crumbs. Bake 10 minutes or until crumbs are golden.
- Tip: For delicious nutty flavour and added fibre, try using whole wheat penne.
- Each serving of this casserole provides 1½ servings of vegetables and is a good source of calcium.