Tomato, Spinach and Chicken Pasta Bake

• 3 cups farfalle (bow-tie pasta), uncooked
• 2 cups tightly packed torn fresh spinach
• 1 Tbsp. oil
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 2 Tbsp. chopped fresh basil
• 1 can (14-1/2 oz.) diced tomatoes, drained
• 1 cup cherry tomatoes, halved, seeded
• 2-1/2 cups CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
• 1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
• 1/4 cup KRAFT Shredded 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 last minute.
3. Meanwhile, heat oil in large skillet on medium-high heat.
4. Add chicken and basil; cook and stir 3 to 4 min.
5. or until chicken is evenly browned.
6. Stir in tomatoes and pasta sauce; bring to boil.
7. Simmer on medium heat 4 to 5 min.
8. or until heated through, stirring occasionally.
9. Drain pasta mixture; return to pan.
10. Stir in chicken mixture and 1/2 cup mozzarella; spoon into 13x9-inch baking dish sprayed with cooking spray.
11. Top with remaining mozzarella.
12. Bake 20 min.
13. or until heated through.
14. Sprinkle with Parmesan.

farfalle, fresh spinach, oil, boneless skinless chicken breasts, fresh basil, tomatoes, cherry tomatoes, pasta sauce, mozzarella cheese, parmesan cheese

Taken from www.kraftrecipes.com/recipes/tomato-spinach-chicken-pasta-bake-180538.aspx (may not work)