If you like Chicken and Alfredo Sauce
you will enjoy this recipe.
The flavor is smooth and creamy and delicious.
2 lbs. boneless, skinless chicken breasts, cut into bite-size pieces
1/4 cup flourr
500 gram bag Penne pasta, uncooked
1/4 cup Sun-Dried Tomato Dressing
2 cups chicken broth
1/2 of a 250 gram pkg cream cheese, cubed
1 pkg (300 gram) frozen chopped spinach, thawed, well drained
1 cup shredded marble cheese
1/4 cup Parmesean Cheese
Heat oven to 375F.
Coat chicken with flour. Cook pasta.
Meanwhile, heat large skillet and spray with cooking spray.
Brown chicken until almost done.
Add dressing, stir and cook until chicken is cooked through.
Add broth and cream cheese; cook 3 minutes
or until cream cheese is melted and sauce is well blended,
Stir in spinach.
Drain pasta and return to pot.
Add spinach mixture to pasta and mix lightly.
Spoon half into greased 4-L cassrole dish;
top with 1/2 cup grated marble cheese.
Spoon remaining pasta into dish,
top with remaining greated cheese.
Sprinkle with Parmesean cheese.
Bake 16-18 minutes
or until casserole is heated through
and cheese is melted.
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