Ingredients
- 1-1/2 cups multi-grain penne pasta, uncooked
- 1 pkg. (9 oz.) fresh spinach leaves
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon dried basil leaves
- 1 jar (14-1/2 oz.) spaghetti sauce
- 1-2 cloves garlic, minced
- 1 can (14-1/2 oz.) diced tomatoes, drained
- 2 oz. (1/4 of 8-oz. pkg.) Neufchatel cheese, cubed (you can substitute cream cheese)
- 1 cup shredded 2% milk mozzarella cheese, divided
- 2 Tablespoons grated Parmesan cheese
Instructions
- Heat oven to 375ºF.
- Cook pasta as directed on package, omitting salt and adding spinach to the boiling water the last minute.
- Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce, garlic, and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.
- Drain pasta mixture; return to pan. Stir in chicken mixture and ½ cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.
- Bake 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.
