Prep
15-30 mins
Cook
20 MIN
Calories
480
Ingredients
1-1/2 cups
multi-grain 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
Classico di Napoli Tomato & Basil Pasta Sauce
1-2/3 cups
(1/2 of 796-mL can) diced tomatoes, drained
1/4 cup
Philadelphia Light Cream Cheese Product
1 cup
Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided
2 tbsp
Kraft 100% Parmesan Light Grated Cheese
Instructions
Step 1
Heat oven to 375ºF.
Step 2
Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
Step 3
Meanwhile, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and pasta sauce; bring to boil. Simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally. Add Neufchatel; cook and stir 1 to 2 min. or until completely melted.
Step 4
Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; spoon into 2-qt. casserole sprayed with cooking spray.
Step 5
Bake 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.