Creamy Chicken, Mushroom & Pasta Bake

By pdixon1

Ingredients

• 2-1/2 cups whole wheat rotini pasta, uncooked
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 lb. sliced fresh mushrooms
• 1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
• 1 cup spaghetti sauce
• 1 tsp. dried basil leaves
• 1/2 tsp. garlic powder
• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 1/2 cup KRAFT Shredded Italian* Five Cheese Blend

Details

Servings 8
Preparation time 30mins
Cooking time 50mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 375ºF.

COOK pasta as directed on package, omitting salt.

MEANWHILE, heat large skillet sprayed with cooking spray on medium-high heat. Add chicken and mushrooms; cook 5 min. or until chicken is no longer pink, stirring occasionally. Stir in tomatoes, spaghetti sauce, basil and garlic; bring to boil. Simmer on low heat 2 min. or until chicken is done. Add cream cheese spread; cook and stir 2 to 3 min. or until heated through.

DRAIN pasta. Add to chicken mixture; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; cover.

BAKE 20 min. or until heated through. Top with cheese; bake, uncovered, 5 min. or until melted.