Prep
15-30 mins
Cook
23 MIN
Calories
460
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
1-2/3 cups
(1/2 of 796-mL can) diced tomatoes, drained
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 as directed on package, adding spinach to the boiling water for the last minute.
Step 3
Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 3 min. or until chicken is no longer pink, stirring frequently. Add pasta sauce and tomatoes; bring to boil. Simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally. Add cream cheese product; cook and stir 2 to 3 min. or until melted.
Step 4
Drain pasta mixture. Add to chicken mixture; mix lightly. Stir in 1/2 cup mozzarella. Spoon into 2-L casserole dish sprayed with cooking spray.
Step 5
Bake 20 min. or until heated through. Sprinkle with remaining mozzarella and Parmesan; bake 3 min. or until mozzarella is melted.