Chicken Penne Florentine Bake Recipe 455
CHICKEN-PENNE FLORENTINE BAKE
Combine chicken, spinach and three kinds of cheese with multigrain pasta for a Chicken-Penne Florentine Bake. This chicken-penne Florentine serves six.
Provided by My Food and Family
Categories Home
Time 43m
Yield 6 servings, 1 cup each
Number Of Ingredients 9
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.
Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 29 g
CHICKEN FLORENTINE PASTA
Give boring weeknight dinners a boost with this easy recipe for chicken florentine pasta from Delish.com.
Categories Chicken Florentine Pasta italian recipe weeknight recipe chicken pasta creamy pasta penne pasta fancy pasta
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- In a large pot of salted boiling water, cook penne according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, heat 1 tablespoon oil. Season both sides of chicken with salt, pepper and oregano and cook until golden and no longer pink in the middle, 8 minutes per side. Transfer chicken a cutting board and let it rest for 5 minutes before slicing into strips.
- Make sauce: Add the white wine to deglaze the pan. When the wine is simmering, use a wooden spoon to scrape all the golden chicken bits from the pan. (They have a lot of flavor that you'll want in your sauce!)
- Add tomatoes and garlic and cook until the tomatoes soften slightly, about 2 minutes. Add cream and bring mixture back to a simmer. Add mozzarella and Parmesan and stir until the cheese melts. Season sauce with salt and pepper.
- Turn off heat and add in the cooked penne, baby spinach, parsley and red pepper flakes (if using). Toss until the pasta is evenly coated in sauce and the spinach has wilted slightly. Serve immediately.
CHICKEN FLORENTINE PASTA
Chicken Florentine Pasta, an easy creamy chicken and pasta dinner recipe with bowtie pasta coated in lightened-up fresh spinach Florentine Sauce and black pepper chicken. Needs only 15 minutes of prep. Perfect for weeknights. My version of Florentine Sauce is special. It creamy yet lite with delicious flavor of star-ingredient - spinach. Just three things make all the difference: To lighten-up the sauce, I replace heavy cream with half-and-half. (half the cream and half the milk).Add herbs, sun-dried tomatoes, and chicken stock to add more depth of flavor. Use fresh spinach instead of frozen to control the amount of liquid in the sauce.The resulting sauce is perfect to coat pasta and has amazing flavor of spinach. Every bite just melts in mouth.I highly recommend trying the recipe. Needs only 15 minutes of prep. Cut the dinner time in half by making ahead sauce up-to a week in advance. Cook chicken in advance or use rotisserie/grilled chicken. On weeknights, cook fresh bowtie pasta, heat sauce, add chicken. Wallah! Dinner is ready to devour!I words of Ina Garten, "How easy was that?!" So, let's make some Chicken Florentine Pasta tonight!CREAMY CHICKEN FLORENTINE SAUCE Florentine (in food context) means food served on bed of spinach. The signature Florentine Spinach Sauce was my inspiration to make this creamy chicken Florentine Pasta. Like I mentioned, to lighten-up the sauce, I replaced the heavy cream in sauce with half and half i.e. part heavy cream and part milk. This also makes sauce right consistency to work with pasta.For lite homey summer dinner flavor, I flavored the sauce with sun-dried tomatoes, herbs and chicken stock. A subtle tang of sun-dried tomatoes helps cut the richness and make sauce extra-special. You will love the flavors. Tip: If you don't have sun-dried tomatoes, use zest of a lemon. You can also fold in fresh cherry tomatoes in the sauce. FROZEN VS FRESH SPINACH?Any day, I will choose fresh spinach over frozen. Simply because I always have fresh spinach in refrigerator as we love using it as base for summer salads. Specially for Florentine sauce, fresh spinach is better than frozen. Frozen thawed spinach still holds lot of water and is not that easy to squeeze. No mater what, it will retain some water. This water can dilute the sauce or bland the flavor for sure. In Florentine sauce, spinach is the star. So, to control the amount of liquid in sauce, I used fresh spinach. I cook fresh spinach with pinch of salt and a tsp oil in skillet until it is wilted. Then let it drain while I prepare the rest of sauce. This helps to make much silky and never-watery. Let me summarize why should you try this Chicken Pasta tonight!Easy to prepare with only 15 minutes of prep.Creamy yet lite sauce. Perfect for summer dinner.Delicious and versatile Florentine Sauce loaded with spinach flavor. Make once use multiple ways. Make Florentine Pasta, Florentine Pizza or serve as dip with Garlic Bread.This recipe is a true example of make-it-your-own Pasta Dinner. Use any kind of protein: fresh cooked chicken, rotisserie or grilled, shrimp, or even skip chicken and add some broccoli, cherry tomatoes, and red bell peppers for vegetarian florentine pasta dinner.MORE CHICKEN AND PASTA DINNER RECIPES:If your family is Chicken and Pasta dinner fan like ours? I have few more delicious recipes to try:Chicken Bellagio with Creamy Sauce PastaChicken Paprikash with PastaThai Curry Chicken NoodlesParmesan Chicken CapreseCajun Chicken PastaChicken Tequila FettuccineChipotle Chicken Cream Sauce PastaTry something different for dinner tonight. I have made nostalgic buffet-favorite Chicken Florentine easy to prepare at home as complete meal. Pasta with flavorful saucy Chicken Florentine. Drop a message and share with me your favorite Chicken and Pasta Dinner?Happy Cooking!
Provided by Savita
Categories Pasta Main Course
Time 35m
Number Of Ingredients 13
Steps:
- To cook pasta, bring pot of water to rolling boil. Season with salt. Cook pasta for 10-12 minutes or until just al-dente. Once cooked, drained. Set aside.
- Heat a large deep saute pan on medium heat. Add 2 teaspoon oil, and fresh spinach with generous pinch of salt. Work in 1-2 batches to saute fresh spinach until it is wilted. Transfer to a plate lined with paper towel to drain. Set aside.
- To cook chicken, wipe the skillet clean. Add 1 tbsp of oil and 1 tbsp of sun-dried tomato oil. Heat on medium heat. Season chicken thighs with generous sprinkle of salt and good coat of black pepper. Place in hot skillet. Cook each side until nice crust develops and chicken is cooked through. Take out in a plate and set aside. (See Note 2)
- To make florentine sauce, add remaining oil to pan. (No need to clean pan again) Add chopped onion. Saute until onions are soft (2 minutes) Add garlic, chopped sun-dried tomatoes with dried oregano. Saute for 1 minute. Don't let garlic burn. Add half-half (milk-cream) and chicken stock. Bring to boil, and simmer until sauce thickens. (3-4 minutes) Mix shredded cheese and chopped drained spinach. Stir to distribute quickly.
- To assemble and serve, taste and season the sauce with salt and black pepper. Add drained pasta. Coat in the sauce. Mix in chicken or serve on the side. Garnish with fresh chopped parsley. Serve and enjoy.
CHICKEN-PENNE FLORENTINE BAKE RECIPE - (4.5/5)
Provided by Nicole S
Number Of Ingredients 9
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 PASTA
You don't even have to boil the pasta or cook the chicken -- just stir everything together for a delicious Dump-and-Bake Chicken Florentine Pasta in minutes!
Provided by Blair Lonergan
Categories Dinner
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
- In a large bowl, whisk together chicken broth, Alfredo sauce, garlic and salt until completely combined.
- In the prepared baking dish, stir together raw chicken, spinach, ¼ cup of chopped basil leaves, tomatoes, and uncooked pasta. I like to use my hands to gently combine and evenly distribute all of the ingredients. Pour chicken broth mixture over top and stir to combine.
- Cover the dish tightly with foil and bake for 40 minutes.
- Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it's still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- Sprinkle mozzarella and Parmesan cheeses over the top. Bake uncovered for 5-10 more minutes (or until cheese is melted, pasta is tender, and chicken is cooked through).
- Garnish with remaining basil leaves just before serving.
Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 330.7 kcal, Carbohydrate 37.6 g, Protein 25.7 g, Fat 8.1 g, SaturatedFat 4.4 g, Cholesterol 61.2 mg, Sodium 884.2 mg, Fiber 2.5 g, Sugar 3.7 g
CHICKEN PENNE CASSEROLE
This is my family's favorite casserole recipe. I make it every week or two and we never tire of it. I like that I can clean my kitchen and then relax while it bakes. It won't disappoint! -Carmen Vanosch, Vernon, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large saucepan, heat oil over medium heat. Add chicken, onion, peppers and seasonings; saute until chicken is no longer pink. Add garlic; cook 1 minute longer., In a blender, pulse tomatoes and tomato paste, covered, until blended. Add to chicken mixture. Stir in broth; bring to a boil over medium-high heat. Reduce heat; cover and simmer until slightly thickened, 10-15 minutes. , Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers. , Cover and bake 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.
Nutrition Facts : Calories 579 calories, Fat 28g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 1357mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 4g fiber), Protein 47g protein.
CHICKEN PENNE FLORENTINE
Make and share this Chicken Penne Florentine recipe from Food.com.
Provided by KathyP53
Categories Penne
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 490.2, Fat 18.1, SaturatedFat 7.9, Cholesterol 65.2, Sodium 884.8, Carbohydrate 51.4, Fiber 7, Sugar 2.3, Protein 31.6
CHICKEN PENNE FLORENTINE BAKE
Chicken breast chunks bake with spinach in a light and creamy sauce with multi-grain penne pasta in a quick and flavorful weeknight meal.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 43m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 287 calories, Carbohydrate 22.3 g, Cholesterol 64.7 mg, Fat 8.1 g, Fiber 3.4 g, Protein 30.4 g, SaturatedFat 4 g, Sodium 402.3 mg, Sugar 1.4 g
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