Three-Cheese Chicken Penne Pasta Bake

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Description

Chunks of chicken in a creamy tomato sauce with basil and fresh spinach are baked with multi-grain penne pasta and topped with cheese.

Ingredients

  • 1 ½ 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

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish with cooking spray.
  2. Bring a large pot of unsalted water to a boil. Add penne. Cook
  3. stirring occasionally
  4. until tender yet firm to the bite
  5. about 11 minutes; add spinach to boiling water for the last minute. Drain and set aside.
  6. Grease a large nonstick skillet with cooking spray and place over medium-high heat. Cook and stir chicken and basil in the hot skillet for 3 minutes. Stir in tomatoes and spaghetti sauce; bring to a boil. Simmer on low heat until chicken is cooked through
  7. stirring occasionally
  8. about 3 minutes. Stir in Neufchâtel cheese until melted.
  9. Add penne-spinach mixture and 1/2 cup mozzarella cheese to the skillet; stir until well combined. Pour into the prepared casserole dish.
  10. Bake in the preheated oven until heated through
  11. about 20 minutes. Top with remaining 1/2 cup mozzarella cheese and Parmesan. Continue baking until mozzarella is melted
  12. about 3 minutes.

Prep Time: 20 mins

Total Time: 43 mins

Servings: 4

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