Chicken Penne Florentine Bake Recipes

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CHICKEN FLORENTINE PASTA



Chicken Florentine Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 10 servings

Number Of Ingredients 12

1 pound penne
Salt
4 whole boneless, skinless chicken breasts, cut into bite-size chunks
Ground pepper
2 tablespoons butter
2 tablespoons olive oil
4 cloves garlic, minced
3/4 cup low-sodium broth, more if needed
3/4 cup dry white wine
1 bag baby spinach
2 cups grape tomatoes, halved lengthwise
4 ounces Parmesan, shaved with a vegetable peeler, plus more for serving

Steps:

  • Cook the pasta according to package directions in lightly salted water. Drain and set aside.
  • Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
  • Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point).
  • Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
  • Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.

CHICKEN FLORENTINE PASTA BAKE



Chicken Florentine Pasta Bake image

This Chicken Florentine Pasta Bake is a comforting casserole made with spinach, sun dried tomatoes, artichoke hearts and cheese. Topped with seasoned breadcrumbs and Parmesan, this hearty chicken pasta is sure to satisfy! Perfect for a weekend dinner or a make-ahead meal for a weeknight.

Provided by Kristine Rosenblatt

Categories     Main Course

Time 1h10m

Number Of Ingredients 19

12 ounces farfalle pasta
1 tablespoon olive oil
1 yellow onion (chopped)
2 eggs
1 ¼ cups milk
1½ teaspoons dried Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon crushed red pepper flakes (optional)
½ cup sun dried tomatoes (chopped)
10 ounces frozen chopped spinach (thawed and well drained (see note))
14 ounce can artichoke hearts (drained and chopped)
2 cups chopped or shredded cooked chicken
2 cups shredded Monterey jack cheese (8 ounces)
¼ cup grated Parmesan cheese
½ cup bread crumbs (Panko or regular)
2 tablespoons grated Parmesan cheese
½ teaspoon paprika
1 tablespoon butter (melted)

Steps:

  • Preheat oven to 350° F. Spray a 13x9-inch baking dish or large casserole dish with cooking spray and set aside.
  • Cook the pasta according to the package directions. Drain and set aside.
  • In a medium skillet, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until onion softens and lightly browns, about 5 minutes. Remove from heat and set aside.
  • In a large bowl, whisk together the eggs, milk, Italian seasoning, salt, pepper and red pepper flakes (if using). Add the onion, sun dried tomatoes, spinach, artichokes, cooked chicken, Monterey jack cheese and Parmesan cheese to the bowl. Stir until well combined.
  • Add the pasta and gently stir until everything is evenly distributed. (If your bowl is not large enough to fit the pasta and the artichoke mixture, you can layer the pasta with the mixture in the baking dish. stirring a bit to combine the layers as you go.)
  • Transfer the pasta mixture to the prepared baking dish. Cover with foil and bake 25 minutes.
  • Meanwhile, prepare the topping: In a small bowl, combine the bread crumbs, Parmesan, paprika and melted butter. Stir to combine.
  • Sprinkle the casserole with the topping and continue to bake, uncovered, for 10 minutes more, until hot and golden brown on top.

Nutrition Facts : Calories 523 kcal, Carbohydrate 48 g, Protein 31 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 107 mg, Sodium 720 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

CHICKEN FLORENTINE CASSEROLE



Chicken Florentine Casserole image

Creamy and comforting, this chicken and spinach bake is sure to be a hit at dinnertime. The toasty bread crumb topping delivers a bit of a crunch. -Dori Jackson, Gulf Breeze, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12

2 cups uncooked elbow macaroni
3 cups shredded cooked chicken
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 cups shredded Swiss cheese
1 package (10 ounces) frozen creamed spinach, thawed
1/2 cup mayonnaise
1/4 cup loosely packed minced fresh basil
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/2 cup seasoned bread crumbs
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350°. Cook macaroni according to package directions. , Meanwhile, in a large bowl, combine chicken, soup, cheese, spinach, mayonnaise, basil, garlic powder, thyme and pepper. , Drain macaroni; gently stir into chicken mixture. Transfer to an ungreased 2-1/2-qt. baking dish. Toss bread crumbs and butter; sprinkle over casserole. , Bake, uncovered, until bubbly, 40-45 minutes.

Nutrition Facts : Calories 539 calories, Fat 36g fat (13g saturated fat), Cholesterol 111mg cholesterol, Sodium 1006mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 36g protein.

BAKED PENNE FLORENTINE



Baked Penne Florentine image

I concocted this recipe to jazz up my usual baked penne dish (which is just penne, cheese, & sauce). This takes it to a new level without adding much work....and it's delicious!

Provided by Chef Argyle

Categories     Penne

Time 1h

Yield 1 casserole, 8-10 serving(s)

Number Of Ingredients 9

1 (16 ounce) box penne pasta
1 (24 ounce) jar tomato sauce (I prefer Barilla)
1 (14 1/2 ounce) can diced tomatoes, drained
1 (9 ounce) bag spinach
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 minced garlic cloves
2 tablespoons extra virgin olive oil

Steps:

  • Preheat oven to 350°F.
  • Heat olive oil in a skillet over medium heat. Add garlic and spinach and saute, turning frequently, until spinach is wilted (about 5 minutes). Set aside to cool.
  • Cook pasta according to "al dente" directions on box.
  • While pasta is cooking, put spinach in a food processor and pulse to finely chop (you can chop by hand if you want).
  • In a large bowl mix the cheeses, spinach, sauce, and tomatoes.
  • When pasta has finished cooking, drain and add to the cheese mixture.
  • Put pasta mixture into a 9x13 baking dish and bake covered for 30 minutes, then uncovered for 10 minutes.

PESTO CHICKEN FLORENTINE



Pesto Chicken Florentine image

Extremely rich combination of chicken, spinach and creamy pesto sauce. Serve with crunchy bread and romaine salad--it's the best!

Provided by MINERFAMILY

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
2 cloves garlic, finely chopped
4 skinless, boneless chicken breast halves - cut into strips
2 cups fresh spinach leaves
1 (4.5 ounce) package dry Alfredo sauce mix
2 tablespoons pesto
1 (8 ounce) package dry penne pasta
1 tablespoon grated Romano cheese

Steps:

  • Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
  • Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
  • In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
  • Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

Nutrition Facts : Calories 571.6 calories, Carbohydrate 57.3 g, Cholesterol 84.2 mg, Fat 19.3 g, Fiber 2.5 g, Protein 41.9 g, SaturatedFat 6.3 g, Sodium 1707.1 mg, Sugar 2 g

CHICKEN FLORENTINE CASSEROLE



Chicken Florentine Casserole image

Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella.

Provided by BRYAN0320

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 12

4 skinless, boneless chicken breast halves
¼ cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
½ cup half-and-half
½ cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
⅔ cup bacon bits
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
  • Increase the oven temperature to 400 degrees F (200 degrees C).
  • Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
  • Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
  • Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

Nutrition Facts : Calories 646.7 calories, Carbohydrate 17.6 g, Cholesterol 168.4 mg, Fat 38 g, Fiber 5.4 g, Protein 61.6 g, SaturatedFat 19.9 g, Sodium 1805.7 mg, Sugar 3.3 g

CHICKEN AND PENNE FLORENTINE



Chicken and Penne Florentine image

Chicken, spinach and penne pasta make a tough-to-beat trio in this cheesy and flavorful Florentine-style casserole.

Provided by My Food and Family

Categories     Home

Time 55m

Yield Makes 8 servings.

Number Of Ingredients 12

1 Tbsp. olive oil
3 Tbsp. sliced garlic
1-1/2 lb. boneless skinless chicken breasts, cut into strips
1/4 tsp. salt
1/4 tsp. ground black pepper
1/2 cup dry white wine
1 can (14-1/2 oz.) chicken broth
1 cup whipping cream
1/4 cup GREY POUPON Dijon Mustard
1 pkg. (10 oz.) fresh spinach leaves, cleaned
1 pkg. (16 oz.) penne pasta, cooked, drained
3 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oil in large skillet on medium heat. Add garlic; cook and stir 1 minute. Season chicken with salt and pepper. Add to skillet; cook and stir 5 to 7 minutes or until cooked through. Remove chicken from skillet; cover to keep warm.
  • Add wine to skillet; cook until heated through, stirring constantly to loosen up browned bits from bottom of skillet. Add broth and cream. Bring to boil. Reduce heat to medium-low; simmer 5 minutes or until sauce is reduced by half.
  • Stir in mustard. Add spinach; cook 2 minutes or until spinach is wilted, stirring occasionally. Add chicken; cook and stir until heated through. Place in large bowl. Add hot pasta; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 480, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 95 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g

CHICKEN-PENNE FLORENTINE BAKE RECIPE - (4.5/5)



Chicken-Penne Florentine Bake Recipe - (4.5/5) image

Provided by Nicole S

Number Of Ingredients 9

2 cups penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 T flour
2 T Sun Dried Tomato Vinaigrette Dressing
1 cup chicken broth
2 oz. PHILADELPHIA Neufchatel Cheese, cubed
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup Shredded Mozzarella Cheese
2 T Grated Parmesan Cheese

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 PENNE FLORENTINE



Chicken Penne Florentine image

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

2 tablespoons olive oil
3 cups sliced mushrooms
1 cup chopped onion
1 cup chopped green pepper
3 cups chopped fresh Baby Spinach
1 tablespoon chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (16 ounce) carton cottage cheese
4 cups hot cooked penne pasta (8 oz. uncooked)
2 cups shredded roasted chicken breast (use the rotisere kind from the grocery store)
4 ounces shredded sharp cheddar cheese
2 ounces freshly grated parmesan cheese, divided
1/2 cup milk
1 (10 3/4 ounce) can condensed cream of chicken soup

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

THREE-CHEESE CHICKEN PENNE FLORENTINE



Three-Cheese Chicken Penne Florentine image

Make and share this Three-Cheese Chicken Penne Florentine recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

1 teaspoon olive oil
cooking spray
3 cups thinly sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon chopped fresh oregano
1/4 teaspoon fresh ground black pepper
1 (16 ounce) carton 2% fat cottage cheese
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
2 cups shredded shredded cooked boneless skinless chicken breasts
1 cup shredded reduced-fat sharp cheddar cheese, divided
1/2 cup grated fresh parmesan cheese, divided
1/2 cup 2% low-fat milk
1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

Steps:

  • Preheat oven to 425°.
  • Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat.
  • Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender.
  • Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.
  • Place cottage cheese in a food processor and process until very smooth.
  • Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl.
  • Place mixture into a 2-quart baking dish coated with cooking spray.
  • Top with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese.
  • Bake for 25 minutes or until lightly browned and bubbly.

Nutrition Facts : Calories 281.2, Fat 7, SaturatedFat 3, Cholesterol 45.1, Sodium 413.3, Carbohydrate 27.2, Fiber 4.7, Sugar 5.2, Protein 27.3

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