THREE CHEESE CHICKEN PENNE PASTA BAKE

By dpettengill

Ingredients

• 1 1/2 CUPS MULTIGRAIN PENNE PASTA, UNCOOKED
• 1 PKG 9 OUNCE FRESH SPINACH LEAVES
• 1 LB BONELESS SKINLESS CHICKEN BREASTS, CUT INTO BITE SIZED PIECES
• 1 TSP DRIED BASIL LEAVES
• 1 JAR SPAGHETTI SAUCE
• 1 CAN 14 1/2 OZ DICED TOMATOES, DRAINNED
• 2 OZ. PHILIDELPHIA NEUFCHATEL CHEESE, CUBED
• 1 CUP 2 % MILK SHREDDED MOZZARELLA CHEESE, DIVIDED
• 2 TBSP GRATED PARMESAN CHEESE

Details

Servings 4

Preparation

Step 1

HEAT OVEN TO 375. COOK PASTA AS DIRECTED ON PACKAGE, ADDING SPINACH TO THE BOILING WATER THE LAST MINUTE.
COOK AND STIR CHICKEN AND BASIL IN LARGE NON-STICK SKILLET ON MEDIUM HIGH HEAT 3 MIN. ADD SPAGHETTI SAUCE AND TOMATOES; BRING TO BOIL. SIMMER 3 MIN. OR UNTIL CHICKEN IS DONE. STIR IN NEUFCHATEL CHEESE.
DRAIN PASTA MIXTURE; RETURN TO PAN. STIR IN CHICKEN MIXTURE AND 1/2 CUP MOZZERLLA. SPOON INTO 2 QT. OR 8 INCH SQUARE BAKING DISH.
BAKE 20 INUTES AND SPRINKLE WITH REMAINING CHEESES BAKE 3 MINUTES.