Three Cheese Chicken Penne Pasta Bake

• 1 12 cups multi-grain penne, uncooked
• 1 (9 ounce) package fresh spinach leaves
• 1 lb boneless skinless chicken breast, cut into bite-size pieces
• 1 teaspoon dried basil leaves
• 1 (14 1/2 ounce) jar spaghetti sauce
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 2 ounces neufchatel cheese, cubed, PHILADELPHIA Brand
• 1 cup reduced-fat mozzarella cheese, Kraft 2%, shredded, divided
• 2 tablespoons parmesan cheese, grated, Kraft

1. HEAT oven to 375 degrees F. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 minute.
2. COOK and stir chicken and basil in large nonstick skillet on medium-high heat 3 minute Add spaghetti sauce and tomatoes; bring to boil.
3. Simmer 3 minute or until chicken is done.
4. Stir in Neufchatel cheese.
5. DRAIN pasta mixture; return to pan.
6. Stir in chicken mixture and 1/2 cup mozzarella.
7. Spoon into 2-qt.
8. or 8-inch square baking dish.
9. BAKE 20 minute Sprinkle with remaining cheeses.
10. Bake 3 minute.

multigrain penne, fresh spinach leaves, chicken breast, basil, spaghetti sauce, tomatoes, cheese, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/three-cheese-chicken-penne-pasta-bake-333856 (may not work)