- 1 1/2 cups penne pasta
- 1 (9 ounce) package fresh spinach
- 1 pound boneless skinless chicken breasts, cut into bite size pieces
- 1 teaspoon dried basil
- 1 cup pasta sauce
- 1 (14.5 ounce) can RED GOLD® Diced Tomatoes, drained
- 2 ounces Neufchatel cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Preheat oven to 375 degrees F. Cook pasta as directed on package and add spinach during the last minute of cooking time. Drain after cooking.
- Cook and stir chicken and basil in a large skillet, sprayed with cook spray, on medium-high heat for 3 minutes. Stir in pasta sauce and Red Gold Diced Tomatoes; bring to a boil. Simmer on low for 3 minutes or until chicken is done.
- Stir in Neufchatel cheese, pasta mixture and 1/2 cup mozzarella cheese. Spoon into a greased 2 quart casserole dish. Bake for 20 minutes and then top with remaining mozzarella and Parmesan cheeses. Bake an additional 3 minutes or until cheese are melted.
04/06/2018
recipepes.com
Three Cheese Chicken Penne, recipe
PT15M
PT1H
5
455 calories
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