Three Cheese Chicken Penne Pasta Bake

By KitCat

Prep Time: 20 min
Total Time: 43 min

Ingredients

• 1-1/2 cups multigrain penne pasta, uncooked
• 1 pkg. (283 g) fresh baby spinach leaves
• 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp. dried basil leaves
• 1-1/2 cups (1/2 of 700-mL jar) pasta sauce
• 1-2/3 cups (1/2 of 796-mL can) diced tomatoes, drained
• 1/4 cup PHILADELPHIA Light Cream Cheese Spread
• 1 cup KRAFT Part Skim Mozzarella Shredded Cheese, divided
• 2 Tbsp. KRAFT 100% Parmesan Light Grated Cheese

Details

Servings 4

Preparation

Step 1

HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.

MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 3 min. or until chicken is no longer pink, stirring frequently. Add pasta sauce and tomatoes; bring to boil. Reduce heat to low; simmer 3 min. or until chicken is cooked through. Stir in cream cheese spread until melted.

DRAIN pasta and spinach; return to same saucepan. Add chicken mixture; mix lightly. Stir in 1/2 cup mozzarella cheese. Spoon into 2-L or 8-inch square baking dish.

BAKE 20 min. or until heated through. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Bake 3 min. or until cheese is melted.