Three Cheese Chicken Penne Pasta Bake
From: Kraft Food and Family, Winter 09
1 1/2 cups multigrain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1 tsp. dried basil leaves
1 jar (14 1/2 oz.) spaghetti sauce
1 can (14 1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of a pkg.) cream cheese, cubed
1 cup mozzarella cheese, shredded, divided
2 Tbs. grated parmesan cheese
Heat oven to 375 degrees. Cook pasta, adding spinach to boiling water for last 1 minute.
Cook and stir chicken and basil in large nonstick skillet on medium-high heat for 3 minutes. Add sauce and tomatoes; bring to boil. Simmer 3 minutes or until chicken is done. Stir in cream cheese.
Drain pasta mixture, return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into a 2 quart baking dish.
Bake for 20 minutes. Sprinkle with remaining cheeses. Bake 3 minutes.