Chicken-Penne Pasta Bake

Ingredients

• 2 cups baby spinach leaves loosely packed
• 0.3 tsp garlic powder 
• 0.8 cup italian* five cheese blend shredded kraft finely
• 2 tsp penzey's southwest seasoning dried italian
• 1 Tbsp olive oil 
• 0.3 cup parmesan cheese grated kraft
• 12 oz penne pasta uncooked
• 1  pkt. shake ‘n bake seasoned panko seasoned coating mix 
• 1 lb chicken breasts boneless skinless cut into bite-size pieces
• 24 oz classico tomato and basil pasta sauce 

Equipment

• bowl
• frying pan
• oven

Directions

1. Heat oven to 400F.
2. Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large ovenproof skillet on medium-high heat.
3. Add chicken; cook and stir 5 to 6 min. or until evenly browned. Stir in pasta sauce.
4. Drain pasta, reserving 1/2 cup cooking water.
5. Add pasta and reserved water to chicken mixture in skillet along with the spinach; mix lightly.
6. Combine coating mix, Parmesan and seasonings in medium bowl; stir in shredded cheese.
7. Sprinkle over pasta mixture.
8. Bake 15 to 20 min. or until heated through.