Creamy Chicken, Mushroom & Pasta Bake

• 2-1/2 cups whole wheat rotini pasta, uncooked
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 lb. sliced fresh mushrooms
• 1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
• 1 cup CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
• 1 tsp. dried basil leaves
• 1/2 tsp. garlic powder
• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 1/2 cup KRAFT Shredded Italian* Five Cheese Blend

1. Heat oven to 375 degrees F.
2. Cook pasta as directed on package, omitting salt.
3. Meanwhile, heat large skillet sprayed with cooking spray on medium-high heat.
4. Add chicken and mushrooms; cook 5 min.
5. or until chicken is no longer pink, stirring occasionally.
6. Stir in tomatoes, pasta sauce, basil and garlic; bring to boil.
7. Simmer on low heat 2 min.
8. or until chicken is done.
9. Add cream cheese spread; cook and stir 2 to 3 min.
10. or until heated through.
11. Drain pasta.
12. Add to chicken mixture; mix lightly.
13. Spoon into 2-qt.
14. casserole sprayed with cooking spray; cover.
15. Bake 20 min.
16. or until heated through.
17. Top with cheese; bake, uncovered, 5 min.
18. or until melted.

whole wheat rotini pasta, boneless skinless chicken breasts, mushrooms, salt, pasta sauce, basil, garlic powder, philadelphia cream cheese, italian

Taken from www.kraftrecipes.com/recipes/creamy-chicken-mushroom-pasta-bake-153632.aspx (may not work)