Three-Cheese Chicken Penne Pasta Bake
Recipe by Philadelphia from allrecipes.com
Dinner 1 Hr. 5 Mins.
Ingredients
4
4 servings
- •cooking spray
- •1.5 cups multi-grain penne pasta, uncooked
- •1 (9 ounce) bag fresh spinach leaves
- •1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- •1 teaspoon dried basil leaves
- •1 (14.5 ounce) can diced tomatoes, drained
- •1 (14 ounce) jar spaghetti sauce
- •2 ounces PHILADELPHIA Neufchatel cheese, cubed
- •1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
- •2 tablespoons KRAFT Grated Parmesan Cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish with cooking spray.
- Bring a large pot of unsalted water to a boil. Add penne. Cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; add spinach to boiling water for the last minute. Drain and set aside.
- Grease a large nonstick skillet with cooking spray and place over medium-high heat. Cook and stir chicken and basil in the hot skillet for 3 minutes. Stir in tomatoes and spaghetti sauce; bring to a boil. Simmer on low heat until chicken is cooked through, stirring occasionally, about 3 minutes. Stir in Neufchâtel cheese until melted.
- Add penne-spinach mixture and 1/2 cup mozzarella cheese to the skillet; stir until well combined. Pour into the prepared casserole dish.
- Bake in the preheated oven until heated through, about 20 minutes. Top with remaining 1/2 cup mozzarella cheese and Parmesan. Continue baking until mozzarella is melted, about 3 minutes.
Nutritional Facts
Per 4 servings
- Calories: 468
- Carbohydrate: 39g
- Fat: 15g
- Fiber: 7g
- Protein: 43g
- Sugar: 12g
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