1-1/2 cups multigrain penne pasta,uncooked
1pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces.
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8 oz. pkg.) Philadelphia Neufchatel Cheese, cubed
1 cup 2% milk shredded mozzarella cheese, divided
2 tbsp, grated parmesean cheese
Heat oven to 375 degrees. 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 spaghetti sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.
Dranin pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella cheese. Spoon in 2-qt or 8-inch square baking dish.
Bake 20 min. Sprinkel with remaining cheeses. Bake 3 min.
- Total fat.....14g
- Saturated fat..6g