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Ingredients
- 2 cups multi-grain penne pasta, uncooked
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 2 Tbsp. flour
- 2 Tbsp. KRAFT Sun-Dried Tomato Dressing
- 1 cup fat-free reduced-sodium chicken broth
- 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
- 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
- 1 cup KRAFT Shredded Mozzarella Cheese
- 2 Tbsp. KRAFT Grated Parmesan Cheese
Preparation
Step 1
HEAT oven to 375ºF.
COOK pasta as directed on package.
MEANWHILE, toss chicken with flour. Heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or just until evenly browned. Add broth and Neufchatel; cook 3 min. or until Neufchatel is melted, stirring frequently. Stir in spinach.
DRAIN pasta. Add to chicken mixture; mix lightly. Spoon half into 2-qt. casserole; top with 1/2 cup mozzarella. Repeat layers; sprinkle with Parmesan.
BAKE 16 to 18 min. or until casserole is heated through and mozzarella is melted.