Prep Time: Total Time:
20mins 43 mins
What You Need
1-1/2 cups multigrain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp, dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8 oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
2 tbsp. KRAFT Grated Parmesan Cheese
Heat oven to 375 degrees Fahrenheit. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.
Cook and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.
Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.
Bake 20 min. Sprinkle with remaining cheeses. Bake 3 min.