Chicken-Penne Florentine Bake

Chicken, spinach and three kinds of cheese are mixed in with multi-grain penne to make this Healthy Living pasta bake for six.

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2 cups multi-grain penne pasta , uncooked

1 lb. boneless skinless chicken breast s, cut into bite-size pieces

2 Tbsp. flour

2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing

1 cup fat-free reduced-sodium chicken broth

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese , cubed

1 pkg. (10 oz.) frozen chopped spinach , thawed, well drained

1 cup KRAFT Shredded Mozzarella Cheese

2 Tbsp. KRAFT Grated Parmesan Cheese

1. Cook pasta as directed on package, omitting salt.

2. 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.

3. 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.

4. Bake 16 to 18 min. or until mozzarella is melted and casserole is heated through.

Chicken-Penne Florentine Bake

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