Three Cheese Chicken Penne Pasta Bake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From Kraft. I am keeping here for safekeeping LOL Ingredients:
1 1/2 cups multigrain penne pasta, uncooked |
1 (283 g) package fresh baby spinach leaves |
1 lb boneless skinless chicken breast, cut into bite-size pieces |
1 teaspoon dried basil leaves |
1 1/2 cups pasta sauce, jarred |
1 2/3 cups diced tomatoes, drained |
1/4 cup light cream cheese spread |
1 cup shredded part-skim mozzarella cheese, divided |
2 tablespoons grated lowfat parmesan cheese |
Directions:
1. HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water during the last 1 min of cooking.
2. MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 3 minute or until chicken is no longer pink, stirring frequently. Add pasta sauce and tomatoes; bring to boil. Reduce heat to low; simmer 3 minute or until chicken is cooked through. Stir in cream cheese spread until melted.
3. DRAIN pasta and spinach; return to same saucepan. Add chicken mixture; mix lightly. Stir in 1/2 cup mozzarella cheese. Spoon into 2-L or 8-inch square baking dish.
4. BAKE 20 minute or until heated through. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Bake 3 minute or until cheese is melted.
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