Three Cheese Chicken Penne Pasta Bake
(Originally by Kraft but I made a few adjustments)
Makes: 6-8 Servings
What You Need
1-1/2 cups multigrain penne pasta, uncooked (I use Barilla PLUS)
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces (easiest to use tenders)
1 TBSP. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
1 package Fat Free Cream Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
Salt to taste
Make It
HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.
COOK and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add salt, spaghetti sauce, and tomatoes; bring to boil. Simmer 3 min. 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 9 x13 baking dish.
BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.
1-1/2 cups multigrain penne pasta, uncooked (I use Barilla PLUS)
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces (easiest to use tenders)
1 TBSP. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
1 package Fat Free Cream Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
Salt to taste
Make It
HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.
COOK and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add salt, spaghetti sauce, and tomatoes; bring to boil. Simmer 3 min. 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 9 x13 baking dish.
BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.
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4 comments:
ooh that looks mighty tasty! thanks for sharing - I'd like to try it :)
Mmmm - might actually try that. Do you get the Kraft recipe magazines? They have great EASY ones!
I don't know you but I look at your blog through a friend of a friend. How much of the cream cheese do you add? How many oz?
Well...that was one of my changes. The original recipe called for 1/4 a package (2 oz). I used 8oz (I think...the whole block).
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