Three-Cheese Chicken Penne Pasta Bake

• 1 1/2 c. multi-grain penne pasta
• 1 package fresh spinach leaves
• 1 lb. boneless skinless chicken breasts
• 1 tsp. dried basil leaves
• 1 can diced tomatoes
• 1 jar spaghetti sauce
• 2 oz. PHILADELPHIA Neufchatel Cheese
• 1 c. KRAFT 2% Milk Shredded Mozzarella Cheese
• 2 tbsp. KRAFT Grated Parmesan Cheese

1. Heat oven to 375 degrees F.
2. Cook pasta in large saucepan as directed on package, omitting salt, and adding spinach to the boiling water for the last minute.
3. Meanwhile, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 minutes.
4. Stir in tomatoes and spaghetti sauce; bring to boil.
5. Simmer on low heat 3 minutes or until chicken is done, stirring occasionally.
6. Stir in Neufchatel.
7. Drain pasta mixture; return to pan.
8. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-quart casserole sprayed with cooking spray.
9. Bake 20 minutes or until heated through; top with remaining cheeses.
10. Bake 3 minutes or until mozzarella is melted.

multigrain penne pasta, fresh spinach leaves, boneless skinless chicken breasts, basil, tomatoes, spaghetti sauce, philadelphia neufchatel cheese, milk, parmesan cheese

Taken from www.delish.com/recipefinder/three-cheese-chicken-penne-pasta-bake-recipe-kft0313 (may not work)