Chicken Florentine Unstuffed Pasta Shells

• 4 cups medium pasta shells, uncooked
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
• 2 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread
• 3/4 cup milk
• 1-1/2 tsp. Italian seasoning
• 1 tsp. garlic powder
• 2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
• 1 cup KRAFT Shredded Italian* Five Cheese Blend
• 1/4 cup KRAFT Grated Parmesan Cheese
• 1/4 cup torn fresh basil

1. Heat oven to 400 degrees F.
2. Cook pasta as directed on package, omitting salt.
3. Meanwhile, cook chicken in large nonstick skillet on medium-high heat 5 to 6 min.
4. or until no longer pink, stirring frequently.
5. Stir in pasta sauce.
6. Spoon into 13x9-inch baking dish sprayed with cooking spray.
7. Drain pasta; spoon over sauce.
8. Mix cream cheese spread, milk, Italian seasoning and garlic powder in medium bowl until blended.
9. Add spinach; mix well.
10. Spoon over pasta.
11. Top with cheeses; cover.
12. Bake 45 min., uncovering for the last 10 min.
13. Let stand 5 min.
14. before topping with basil and serving.

pasta shells, boneless skinless chicken breasts, tomato, tubs, milk, italian seasoning, garlic powder, italian, parmesan cheese, fresh basil

Taken from www.kraftrecipes.com/recipes/chicken-florentine-unstuffed-pasta-shells-154972.aspx (may not work)