Three Cheese Chicken Penne Pasta Bake |
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Prep Time: 20 Minutes Cook Time: 23 Minutes |
Ready In: 43 Minutes Servings: 4 |
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Multigrain pasta, chicken, spinach, and cheese are tossed with a creamy tomato sauce and baked to bubbly perfection. Ingredients:
1 1/2 cups multigrain penne pasta, uncooked |
1 (10 ounce) bag fresh baby spinach leaves |
1 pound boneless skinless chicken breasts, cut into bite-size pieces |
1 teaspoon dried basil leaves |
1 1/2 cups pasta sauce |
1 2/3 cups diced tomatoes, drained |
1/4 cup philadelphia light cream cheese spread |
1 cup kraft part skim mozzarella shredded cheese, divided |
2 tablespoons kraft grated light parmesan cheese |
Directions:
1. Heat oven to 375 degrees F. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 minute.
2. Meanwhile, heat a large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 3 minutes or until chicken is no longer pink, stirring frequently. Add pasta sauce and tomatoes; bring to boil. Reduce heat to low; simmer 3 minutes 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-liter or 8-inch square baking dish.
4. Bake 20 minutes or until heated through. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Bake 3 minutes or until cheese is melted.
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