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Three Cheese Chicken
Penne Pasta Bake
SUBMITTED by Miranda Davis, Wapella
“This is a recipe I love. I got it from my sister-in-law. You
can make it without the chicken too! Either way it's Delish!!”
1 1/2 cups multigrain penne pasta, uncooked
1 (9 oz.) package fresh spinach leaves
1 pound boneless skinless chicken breasts, cut into bite-size
pieces
1 teaspoon dried basil leaves
1 (14-1/2 oz.) jar spaghetti sauce
1 (14-1/2 oz.) can diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup shredded 2% milk Mozzarella cheese, divided
2 tablespoons grated Parmesan cheese
Heat oven to 375º. Cook pasta as directed on package, adding
spinach to the boiling water for the last 1 minute. Cook and
stir chicken and basil in large nonstick skillet on medium-high
heat 3 minutes. Add spaghetti sauce and tomatoes; bring to boil.
Simmer 3 minutes or until chicken is done. Stir in Neufchatel
cheese. 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. Bake 20 minutes. Sprinkle with remaining
cheeses. Bake 3 minutes.
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