Three-Cheese Chicken Penne Pasta Bake

Source: KraftFoods.com


Servings: 4
Prep Time: 20 minutes
Cook Time: 23 minutes
Total Time: 43 minutes

Ingredients:

• 1-1/2 cups multi-grain penne pasta, uncooked
• 1 pkg. (9 oz.) fresh spinach leaves
• 1 lb. boneless skinless chicken breasts (I usually use boneless, skinless chicken thighs or a rotisserie chicken), cut into bite-size pieces
• 1 tsp. dried basil leaves (or 1 T. fresh basil, chopped)
• 1 jar (14-1/2 oz.) spaghetti sauce
• 1 can (14-1/2 oz.) diced tomatoes, drained
• 2 oz. (1/4 of 8-oz. pkg.) Neufchâtel Cheese, cubed
• 1 cup mozzarella cheese, divided
• 2 Tbsp. grated Parmesan cheese

Directions:

1. Heat oven to 375ºF.
2. Cook pasta as directed on package, adding spinach to the boiling water the last minute.
3. Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchâtel.
4. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.
5. Bake 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.
   

Comments: I love this recipe because it has all my favorite pasta components: penne, spinach, basil, chicken (which is what I choose when I can't get shrimp!), multiple cheeses, and it's baked. Plus, it's healthy, easy, and quick! (I usually double this recipe so we have plenty for leftovers.)