(I found this recipe on the Kraft site and made it tonight. Kevin LOVED it. He’s a pasta lover. He says we will be making this again…soon. It was very easy to make and was different, so that’s a plus. P.S. I’m not going to make a habit of posting the WW points (unless someone really wants me to), but I have them for all the recipes I’ve posted thus far, so if you’re interested, just let me know.)
1 16 oz box of Whole Wheat Penne
2 8 oz boneless, skinless chicken breast, cut into bite sized pieces
2 Tbsp flour
Half a bottle of Ken’s Lite Sun Dried Tomato Dressing
1 3 oz can mushrooms
Half a can (14.5 oz) chicken broth
4 oz Cream Cheese (1/3 Less Fat)
Half a package (10 oz) frozen chopped spinach, thawed, well drained
1 cup Shredded Mozzarella Cheese
Approximately 8 Tbsp Grated Parmesan Cheese (sprinkled on)
Heat oven to 375. Cook pasta as directed on package. Toss chicken pieces in a baggie with flour to coat. Heat dressing in large skillet on medium heat. Add chicken and mushrooms; cook for 5 minutes or until browned. Add broth and cream cheese; cook until cheese is melted, stirring frequently. Stir in spinach, remove from heat. Drain pasta. Add chicken mixture; mix lightly. Spoon half into a casserole; top with grated parmesan and half of the mozzarella. Repeat. Top with cheese. Bake 20 minutes.
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