Prep Time:20 min |
Total Time: 43 min | Makes: 4
Ingredients:
- 1-1/2 cups multigrain penne pasta, uncooked
- 1 pkg. (283 g) fresh baby spinach leaves
- 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
- 1 tsp. dried basil leaves
- 1-1/2 cups (1/2 of 700-mL jar) pasta sauce
- 1-2/3 cups (1/2 of 796-mL can) diced tomatoes, drained
- 1/4 cup PHILADELPHIA Light Cream Cheese Spread
- 1 cup KRAFT Part Skim Mozzarella Shredded Cheese, divided
- 2 Tbsp. KRAFT 100% Parmesan Light Grated Cheese
HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 3 min. or until chicken is no longer pink, stirring frequently. Add pasta sauce and tomatoes; bring to boil. Reduce heat to low; simmer 3 min. or until chicken is cooked through. Stir in cream cheese spread until melted.
DRAIN pasta and spinach; return to same saucepan. Add chicken mixture; mix lightly. Stir in 1/2 cup mozzarella cheese. Spoon into 2-L or 8-inch square baking dish.
BAKE 20 min. or until heated through. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Bake 3 min. or until cheese is melted.
