Three Cheese Chicken Penne Pasta Bake

(Courtesy of Kraft)

Ingredients:
1 1/2 c. multi-grain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leave
1 can (14 1/2 oz. diced tomatoes, drained
1 jar (14 oz.) spaghetti sauce
2 oz. (1/4 of 8 oz. pkg.) Neufchatel cheese, cubed
1 c. 2% milk shredded mozzarella cheese, divided
2 Tbsp. grated parmesan cheese

Directions:
Heat oven to 375 degrees.

Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.

Meanwhile, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 minutes.  Stir in tomatoes and spaghetti sauce; bring to a boil.  Simmer on low heat 3 minutes or until chicken is done, stirring occasionally.  Stir in Neufchatel.

Drain pasta mixture; return to pan.  Stir in chicken mixture and 1/2 c. mozzarella; pour into 2 qt. casserole sprayed with cooking spray.

Bake 20 minutes or until heated through; top with remaining cheeses.  Bake 3 minutes or until mozzarella is melted.

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