Prep Time:
20 Min
Cook Time:
23 Min
Ready In:
43 Min
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
Heat oven to 375 degrees F. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 minute.
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.
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.
Bake 20 minutes or until heated through. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Bake 3 minutes or until cheese is melted.
Nutritional Information
Amount Per Serving Calories:
454
| Total Fat:
13.6g
| Cholesterol:
87mg
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