Three-Cheese Chicken Penne Pasta Bake recipe

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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

Nutrition Info

467.7 calories
carbohydrate: 39 g
cholesterol: 89.2 mg
fat: 14.8 g
fiber: 6.9 g
protein: 43.1 g
saturatedFat: 7.1 g
servingSize: -
sodium: 1004 mg
sugar: 11.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 375 degrees F.

  2. Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.

  3. 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.

  4. Drain pasta mixture, return to pan. Stir in chicken mixture and 1/2 cup mozzarella, pour into 2-qt. casserole sprayed with cooking spray.

  5. Bake 20 min. or until heated through, top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Recipe Yield

4 servings

Recipe Note

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

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