Chicken Florentine Unstuffed Shells

• 4 cups small pasta shells, uncooked
• 1 lb. (450 g) boneless skinless chicken breasts, cut into small pieces
• 1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce
• 1 cup Philadelphia Herb & Garlic Cream Cheese Product
• 3/4 cup milk
• 2 pkg. (300 g each) frozen chopped spinach, thawed, well drained
• 1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese
• 1/4 cup Kraft 100% Parmesan Grated 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 7 min.
4. or until done, stirring frequently.
5. Stir in pasta sauce; spoon into 13x9-inch baking dish sprayed with cooking spray.
6. Mix cream cheese product and milk in medium bowl until blended.
7. Add spinach; mix well.
8. Drain pasta; spoon over chicken mixture.
9. Top with spinach mixture, shredded cheese and Parmesan; cover.
10. Bake 45 min.
11. or until heated through, uncovering for the last 10 min.
12. Let stand 5 min.
13. Top with basil.

pasta shells, chicken breasts, pasta sauce, philadelphia, milk, cheese, cheese, fresh basil

Taken from www.kraftrecipes.com/recipes/chicken-florentine-unstuffed-shells-151017.aspx (may not work)