Cheesy Chicken & Mushroom Penne Pasta Bake

• 1-1/2 cups multi-grain penne pasta, uncooked
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 lb. sliced fresh mushrooms
• 1 tsp. dried basil leaves
• 1-1/2 cups CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
• 1 can (14-1/2 oz.) diced tomatoes, well drained Safeway 1 lb For $1.29 thru 02/09
• 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat oven to 375 degrees F.
2. Cook pasta as directed on package, omitting salt.
3. Meanwhile, cook and stir chicken, mushrooms and basil in large nonstick skillet on medium-high heat 3 min.
4. or until chicken is lightly browned.
5. Stir in pasta sauce and tomatoes; bring to boil.
6. Simmer on medium-low heat 3 min.
7. or until chicken is done, stirring occasionally.
8. Add Neufchatel; cook and stir until melted.
9. Drain pasta.
10. Add to chicken mixture with 1/2 cup mozzarella; mix well.
11. Spoon into 8-inch square baking dish sprayed with cooking spray.
12. Bake 20 min.
13. or until heated through.
14. Top with remaining cheeses; bake 3 min.
15. or until mozzarella is melted.

multigrain penne pasta, boneless skinless chicken breasts, mushrooms, basil, pasta sauce, tomatoes, cheese, milk, parmesan cheese

Taken from www.kraftrecipes.com/recipes/cheesy-chicken-mushroom-penne-pasta-bake-159248.aspx (may not work)