- 1 1/2 cups multi-grain penne pasta, uncooked
- 1 (9 ounce) bag fresh spinach leaves
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon dried basil leaves
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 (14 ounce) jar spaghetti sauce
- 2 ounces PHILADELPHIA Neufchatel cheese, cubed
- 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
- 2 tablespoons KRAFT Grated Parmesan Cheese
- Heat oven to 375 degrees F.
- Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
- Meanwhile, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done, stirring occasionally. Stir in Neufchatel.
- Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray.
- Bake 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.
04/10/2017
recipepes.com
Three-Cheese Chicken Penne Pasta Bake, recipe
PT15M
PT1H
5
455 calories
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