Chicken Florentine Unstuffed Pasta Shells

Ingredients

• 0.3 cup torn basil fresh
• 16 oz philadelphia cream cheese spread 
• 20 oz pkt spinach frozen thawed drained chopped well
• 1 tsp garlic powder 
• 1 cup italian* five cheese blend shredded kraft
• 1.5 tsp penzey's southwest seasoning dried italian
• 0.8 cup milk 
• 0.3 cup parmesan cheese grated kraft
• 4 cups shells uncooked
• 1 lb chicken breasts boneless skinless cut into bite-size pieces
• 24 oz classico tomato and basil pasta sauce 

Equipment

• bowl
• oven
• baking pan

Directions

1. Heat oven to 400F.
2. Cook pasta as directed on package, omitting salt. Meanwhile, cook chicken in large nonstick skillet on medium-high heat 5 to 6 min. or until no longer pink, stirring frequently. Stir in pasta sauce. Spoon into 13x9-inch baking dish sprayed with cooking spray.
3. Drain pasta; spoon over sauce.
4. Mix cream cheese spread, milk, Italian seasoning and garlic powder in medium bowl until blended.
5. Add spinach; mix well. Spoon over pasta. Top with cheeses; cover.
6. Bake 45 min., uncovering for the last 10 min.
7. Let stand 5 min. before topping with basil and serving.