Prep: 20 min. Total: 43 min. Makes: 4 servings
Ingredients:
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
Make it:
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.
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1 comment:
I made this recipe for the family tonight and it was a big hit! I didn't pay attention to the amount of pasta I cooked, so the contents of the 2-quart baking pan were overflowing, but it still turned out great. Josh had thirds and even fourths I think. :)
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