Kraft's Three-Cheese Chicken Penne Pasta Bake
Nutritional Information:(2 cups each)
Calories:460, Fat:14g, Sat Fat:6g, Chol:90mg, Sodium:910mg, Carbs:40g, Fiber:7g, Sugar:8g, Protein:45g, Vit A:140%, Vit C:40%, Calcium:60%, Iron:30%
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- 1 1/2 c
- multi-grain penne pasta, uncooked
- 9 oz
- fresh spinach leaves
- 1 lb
- boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tsp
- dried basil leaves
- 14 1/2 oz
- can diced tomatoes, drained
- 14 oz
- jar spaghetti sauce
- 2 oz
- philadelphia neufchatel cheese, cubed
- 1 c
- shredded mozzarella cheese, divided
- 2 Tbsp
- grated parmesan cheese
1Heat oven to 375 degrees F.
2Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
3Meanwhile, cook and stir chicken and basil in large nonstick skillet on medium-high heat 3 minutes. Stir in tomatoes and spaghetti sauce; bring to a boil. Simmer on low heat 3 minutes or until chicken is done. Stir in Neufchatel
4Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt casserole sprayed with cooking spray.
5Bake 20 minutes or until heated through; top with remaining cheeses. Bake 3 minutes or until mozzarella is melted.