Three-Cheese Chicken Penne Pasta Bake

Ingredients

• 14 oz canned tomatoes diced drained canned
• 1 teaspoon basil leaves dried
• 1.5 cups multi-grain penne pasta uncooked
• 2 ounces philadelphia neufchatel cheese cubed ()
• 2 tablespoons parmesan cheese grated kraft
• 1 cup milk mozzarella cheese shredded 2% divided kraft
• 1 pound chicken breasts boneless skinless cut into bite-size pieces
• 14 oz spaghetti sauce 
• 9 oz spinach leaves fresh

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. HEAT oven to 375F.
2. COOK pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
3. MEANWHILE, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.
4. DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray.
5. BAKE 20 min. or until heated through; top with remaining cheeses.
6. Bake 3 min. or until mozzarella is melted.
7. Kraft Kitchens Tips
8. Serving Suggestion
9. Serve with CRYSTAL LIGHT Iced Tea.Substitute
10. If watching sodium, prepare using no-salt-added diced tomatoes and 1-1/2 cups of your favorite lower-sodium spaghetti sauce.
11. Substitute
12. Substitute an 8-inch square baking dish for the 2-qt. casserole.