Chicken & Pasta Florentine Casserole

Temps & Portions
4 servings
45 minutes temps de préparation =
20 minutes préparation +
25 minutes cuisson
  • 1 Tbsp. (15 mL) olive oil
    Kirkland Extra Virgin Olive Oil 2L
    $23.72 • Chq
  • 1 lb. (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
    Kirkland Chicken Breast, Ham & Roast Beef Sliced (3PK) 900G
    $16.94 • Chq
  • 6 chopped sun-dried tomatoes packed in oil
    Kirkland Extra Virgin Olive Oil 2L
    $23.72 • Chq
  • 1 2/3 cups hot water
    Evian Water 12PK 1L
    $20.35 • Chq
  • 1 Knorr® Homestyle Stock Chicken
  • 1 package (250 g.) light cream cheese, cut into cubes
    Kraft Parmesan Cheese Grated 680G
    $16.94 • Chq
  • 6 cups fresh baby spinach leaves
    Fresh Spinach 454G
    $4.40 • Chq
  • 1/2 lb. freshly cooked penne pasta
    De Cecco Penne Rigate 2.27KG
    $12.42 • Chq
  • 1/2 cup panko bread crumbs or plain bread crumbs
    Aurora Bread Crumbs Italian Style 2.27KG
    $7.67 • Chq
  • 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.