Three-Cheese Chicken Penne Pasta Bake

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

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 468 Calories

Ingredients

• 1 (14.5 ounce) can diced tomatoes, drained
• 1 teaspoon dried basil leaves
• 1 (14 ounce) jar spaghetti sauce
• 2 tablespoons KRAFT Grated Parmesan Cheese
• 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
• 2 ounces PHILADELPHIA Neufchatel cheese, cubed
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided

Recipe Instructions

Step 1

Heat oven to 375 degrees F.

Step 2

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

Step 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.

Step 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.

Step 5

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