- 1-1/2 cups multi-grain penne pasta, uncooked
- 1 package (9 ounces) fresh spinach leaves
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon dried basil leaves
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 1 jar (14 ounces) spaghetti sauce
- 2 ounces (1/4 of 8-oz. pkg.) PHILADELPHIA® Neufchatel Cheese, cubed
- 1 cup KRAFT® 2% Milk Shredded Mozzarella Cheese, divided
- 2 tablespoon KRAFT® Grated Parmesan Cheese
- HEAT oven to 375°F.
- 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 min. Stir in tomatoes and spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done, stirring occasionally. Stir in Neufchatel.
- DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray.
- BAKE 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted. Yield: 4 servings.
Originally published as Three-Cheese Chicken Penne Pasta Bake Provided by Philadelphia® Cream Cheese
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