All Recipes

Three-Cheese Chicken-Penne Pasta Bake

Prep

15-30 mins

Total

43 MIN

Servings

4 Servings

A delicious creamy tomato sauce flavours this baked pasta dish. Your family will think they're eating at an Italian restaurant.

Ingredients

  • 1-1/2

    cups

    multi-grain penne pasta, uncooked

  • 1

    pkg

    (283 g) fresh baby spinach leaves

  • 1

    lb

    (450 g) boneless skinless chicken breasts, cut into bite-size pieces

  • 1

    tsp

    dried basil leaves

  • 1-1/2

    cups

    Classico di Napoli Tomato & Basil Pasta Sauce

  • 1-2/3

    cups

    (1/2 of 796-mL can) diced tomatoes, drained

  • 1/4

    cup

    Philadelphia Light Cream Cheese Product

  • 1

    cup

    Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided

  • 2

    tbsp

    Kraft 100% Parmesan Light Grated Cheese

Instructions

  1. Step 1

    Heat oven to 375ºF.

  2. Step 2

    Cook pasta as directed on package, adding spinach to the boiling water for the last minute.

  3. Step 3

    Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 3 min. or until chicken is no longer pink, stirring frequently. Add pasta sauce and tomatoes; bring to boil. Simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally. Add cream cheese product; cook and stir 2 to 3 min. or until melted.

  4. Step 4

    Drain pasta mixture. Add to chicken mixture; mix lightly. Stir in 1/2 cup mozzarella. Spoon into 2-L casserole dish sprayed with cooking spray.

  5. Step 5

    Bake 20 min. or until heated through. Sprinkle with remaining mozzarella and Parmesan; bake 3 min. or until mozzarella is melted.

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