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 half the mozzarella. Repeat layers. Sprinkle with Parmesan.
Bake 16 to 18 min. or until mozzarella is melted and casserole is heated through.
The pasta can be cooked ahead of time. Cook just until al dente as directed on package. Rinse pasta, drain well and place in freezer-weight resealable plastic bag. Freeze up to 2 months. When ready to use, thaw pasta by running hot tap water over pasta; drain, then use as directed.
Keeping it Safe
Cutting raw boneless chicken breasts into pieces is a slippery task. Make it safer and prevent the knife from slipping by cutting the chicken while it is partially frozen.
Enjoy this contemporary twist on a traditional pasta bake. As a bonus, the spinach is an excellent source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup 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.