Three-Cheese Chicken Penne Pasta Bake

INGREDIENTS:

1. 1-1/2 cups multi-grain penne pasta, uncooked
2. 1 pkg (283 g) fresh baby spinach leaves
3. 1 lb (450 g) boneless skinless chicken breasts, cut into bite-size pieces
4. 1 tsp dried basil leaves
5. 1-1/2 cups Classico di Napoli Tomato & Basil Pasta Sauce
6. 1-2/3 cups (1/2 of 796-mL can) diced tomatoes, drained
7. 1/4 cup Philadelphia Light Cream Cheese Product
8. 1 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided
9. 2 tbsp Kraft 100% Parmesan Light Grated Cheese

DIRECTIONS:

• Heat oven to 375ºF.
  
• 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 pasta sauce; bring to boil. Simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally. Add Neufchatel; cook and stir 1 to 2 min. or until completely melted.
• Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; spoon 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.

This recipe was used with permission from Kraft Foods.