Three Cheese Chicken Penne Pasta Bake

• 1-1/2 cups multi-grain penne pasta, uncooked
• 1 pkg. (283 g) fresh baby spinach leaves
• 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp. dried basil leaves
• 1-1/2 cups Classico di Napoli Tomato & Basil Pasta Sauce
• 1-2/3 cups (1/2 of 796-mL can) diced tomatoes, drained King Sooper's 1 lb For $0.99 thru 02/09
• 1/4 cup Philadelphia Light Cream Cheese Product
• 1 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided
• 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese

1. Heat oven to 375 degrees F.
2. Cook pasta as directed on package, adding spinach to the boiling water for the last minute.
3. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat.
4. Add chicken and basil; cook 3 min.
5. or until chicken is no longer pink, stirring frequently.
6. Add pasta sauce and tomatoes; bring to boil.
7. Reduce heat to low; simmer 3 min.
8. or until chicken is cooked through.
9. Stir in cream cheese product until melted.
10. Drain pasta and spinach; return to same saucepan.
11. Add chicken mixture; mix lightly.
12. Stir in 1/2 cup mozzarella.
13. Spoon into 2-L or 8-inch square baking dish.
14. Bake 20 min.
15. or until heated through.
16. Sprinkle with remaining mozzarella and Parmesan.
17. Bake 3 min.
18. or until cheese is melted.

multigrain penne pasta, baby spinach, chicken breasts, basil, pasta sauce, tomatoes, philadelphia light cream cheese, mozzarella cheese, cheese

Taken from www.kraftrecipes.com/recipes/three-cheese-chicken-penne-pasta-bake-111709.aspx (may not work)