Three-Cheese Chicken-Penne Pasta Bake

4 Servings


43 MIN


15-30 mins


23 MIN




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


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.