Baked Pasta

 

1 1/2

cups multigrain penne pasta

9

ounces fresh spinach leaves

1

pounds boneless skinnless chicken breasts cut into bit-sized pieces

1

teaspoon drid basil leaves

14 1/2

ounces spaghetti sauce

14 1/2

ounces diced tomatoes, drained

2

ounces Philadelphoa Neutchatel Cheese, cuded

1

cup Kraft 2% Milk Mozzarella Cheese

2

tablespoons Kraft Grated Pamesan Cheese

• 1 Heat oven to 375 deg. F
• 2 Cook pasta, adding spinach to boiling water for last 1 min.
• 3 cook and stir chicken and basil in large nonstick skillet on medium-high heat 3-min.
• 4 Add sauce and tomatoes; bring to a boil.
• 5 Add sauce and tomatoes; bring to boil.
• 6 Simmer 3-min. or until chicken is done.
• 7 Stir in Neufchatel cheese.
• 8 Drain pasta mixture;return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt baking dish.
• 9 Bake 20-min. Sprinkle with remaining cheeses. Bake 3-min.