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Chicken and Penne Pasta Bake
Chicken and Penne Pasta Bake

Chicken and Penne Pasta Bake

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Cook Minutes 40 Min
Prep : 20 Min Cook: 20 Min
Pasta sauce and a Parmesan topping give this easy weeknight chicken and pasta bake terrific flavour.
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6 Servings
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4-1/2 cups penne pasta, uncooked
1 Tbsp. olive oil
1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
2 cups loosely packed baby spinach leaves
2 tsp. dried Italian seasoning
1/4 tsp. garlic powder
3/4 cup Kraft 100% Parmesan Shredded Cheese
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How do I make it ?
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Step 1
Heat oven to 400ºF.
Step 2
Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add chicken; cook and stir 5 to 6 min. or until evenly browned. Stir in pasta sauce.
Step 3
Drain pasta, reserving 1/2 cup cooking water. Add pasta and reserved water to chicken mixture in skillet along with the spinach; mix lightly.
Step 4
Combine seasonings and cheese; sprinkle over pasta mixture.
Step 5
Bake 15 to 20 min. or until heated through.
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Note
If you don't have an ovenproof skillet, you can use a regular skillet instead. Just wrap handle with several layers of foil before using as directed.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
430
Calories From Fat
0
% Daily Value
Fat 9 g
Saturated fat 3 g
15 %
Cholesterol 55 mg
Sodium 550 mg
23 %
Carbohydrate 54 g
Fibre 3 g
Sugars 8 g
Protein 31 g
Vitamin A
35 %
Vitamin C
20 %
Calcium
20 %
Iron
25 %
Servings
6 servings, 1-2/3 cups (400 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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