This recipe is incredibly delicious and easy to make. It's also low in calories and a fun twist on baked pasta- using Neufchatel Cheese, which has 1/3 less fat than regular cream cheese.
Prep: 20 min. Total: 43 min. Makes: 4 servings
1 1/2 cups multigrain penne pasta, uncooked
1- 9 oz. pkg fresh spinach leaves (or 1/2 can of spinach)
1 lb. boneless skinless chicken breasts
1 tsp. dried basil leaves
1- 14.5 oz. jar spaghetti sauce
1- 14.5 oz. can diced tomatoes, drained
2 oz. Philladelphia Neufchatel Cheese, cubed
1 cup shredded mozzarella cheese, divided
2 tbsp. grated parmesan cheese
Heat oven to 375F. Cook pasta, adding fresh spinach to boiling water for the last minute. If you are using canned spinach, don't add it yet.
Cut chicken into bite-sized pieces.
Cook and stir chicken and basil in large nonstick skillet on medium-high heat for about 3 min.
Add sauce and tomatoes; bring to boil.
Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese. If you are using canned spinach, add it to the sauce mixture now.
Drain pasta; return to pan. Stir in chicken mixture and 1/2 cup mozzarella.
Spoon into 2-qt. baking dish.
Bake 20 min. Sprinkle with remaining cheeses. Bake 3 min.
Once it's done cooking, allow to cool. Add your favorite bread or side and enjoy!
*this recipe originated from Kraft Foods and was slightly modified to my preferences.