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Three Cheese Chicken Penne Pasta Bake
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Kraft Kitchens
1 1/2 cups | multigrain penne pasta, uncooked |
1 (10 ounce) bag | fresh baby spinach leaves |
1 pound | boneless skinless chicken breasts, cut into bite-size pieces |
1 teaspoon | dried basil leaves |
1 1/2 cups | pasta sauce |
1 2/3 cups | diced tomatoes, drained |
1/4 cup | Light Cream Cheese |
1 cup | Mozzarella Shredded Cheese, divided |
2 tablespoons | Grated Parmesan Cheese |
Heat oven to 375°. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 minute.
Meanwhile, heat a large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 3 minutes or until chicken is no longer pink, stirring frequently. Add pasta sauce and tomatoes; bring to boil. Reduce heat to low; simmer 3 minutes 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-liter or 8-inch square baking dish.
Bake 20 minutes or until heated through. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Bake 3 minutes or until cheese is melted.
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