Creamy Skinny Pasta Casserole

• 12 ounces uncooked whole wheat penne pasta
• 1 pound lean ground chicken
• 1 small onion, finely chopped
• 1 teaspoon garlic powder, divided
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 3 ounces reduced-fat cream cheese
• 1/2 cup reduced-fat sour cream
• 1 cup shredded part-skim mozzarella cheese, divided
• Optional: Minced fresh parsley and crushed red pepper flakes

1. Preheat oven to 400u0b0. Cook pasta according to package directions for al dente. Drain, reserving 1/3 cup pasta water; return all to pot.
2. Meanwhile, in a large skillet, cook and crumble chicken with onion, 1/2 teaspoon garlic powder and remaining seasonings over medium-high heat until no longer pink, 5-7 minutes. Stir in tomatoes; bring to a boil. Add to pasta; toss to combine. Transfer to a 13x9-in. baking dish coated with cooking spray.
3. Mix cream cheese, sour cream, 1/2 cup mozzarella cheese and remaining garlic powder. Drop mixture by tablespoonfuls over pasta. Sprinkle with remaining mozzarella cheese.
4. Bake, uncovered, until cheese is melted, 8-10 minutes. If desired, sprinkle with parsley and pepper flakes.

whole wheat penne pasta, chicken, onion, garlic, italian seasoning, salt, pepper, tomatoes, cream cheese, sour cream, mozzarella cheese, parsley

Taken from www.tasteofhome.com/recipes/creamy-skinny-pasta-casserole/ (may not work)