Three Cheese Chicken Penne Pasta Bake |
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Prep Time: 20 Minutes Cook Time: 23 Minutes |
Ready In: 43 Minutes Servings: 26 |
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I received an email this morning from Kraft Kitchens and this was one of the listed recipes. NOTE: This recipe can also be found on page 22 of the Kraft Food & Family Magazine, Holiday 2008/Winter 2009 edition. Ingredients:
1 1/2 cups multi-grain penne, uncooked |
1 (9 ounce) package fresh spinach leaves |
1 lb boneless skinless chicken breast, cut into bite-size pieces |
1 teaspoon dried basil leaves |
1 (14 1/2 ounce) jar spaghetti sauce |
1 (14 1/2 ounce) can diced tomatoes, drained |
2 ounces neufchatel cheese, cubed, philadelphia brand |
1 cup reduced-fat mozzarella cheese, kraft 2%, shredded, divided |
2 tablespoons parmesan cheese, grated, kraft |
Directions:
1. HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 minute.
2. COOK and stir chicken and basil in large nonstick skillet on medium-high heat 3 minute Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 minute or until chicken is done. Stir in Neufchatel cheese.
3. DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.
4. BAKE 20 minute Sprinkle with remaining cheeses. Bake 3 minute.
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