Ingredients
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1 1/2 cups multigrain penne pasta, uncooked
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1 (283 g) package fresh baby spinach leaves
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1 teaspoon dried basil leaves
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1 1/2 cups pasta sauce, jarred
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1 2/3 cups diced tomatoes, drained
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1 cup shredded part-skim mozzarella cheese, divided
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1 lb boneless skinless chicken breast, cut into bite-size pieces
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1/4 cup light cream cheese spread
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2 tablespoons grated lowfat parmesan cheese
Instructions
- HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water during the last 1 min of cooking.
- MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 3 minute or until chicken is no longer pink, stirring frequently. Add pasta sauce and tomatoes; bring to boil. Reduce heat to low; simmer 3 minute or until chicken is cooked through. Stir in cream cheese spread until melted.
- DRAIN pasta and spinach; return to same saucepan. Add chicken mixture; mix lightly. Stir in 1/2 cup mozzarella cheese. Spoon into 2-L or 8-inch square baking dish.
- BAKE 20 minute or until heated through. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Bake 3 minute or until cheese is melted.