Cheese and Chicken Penne Pasta Bake
Ingredients:
- multi-grain penne pasta, uncooked - 1 1/2 cups
- fresh spinach leaves - 9 ounces
- boneless, skinless chicken breasts, cut into bite size pieces - 1 pound
- dried basil leaves - 1 tsp
- spaghetti sauce - 14 1/2 ounce jar
- garlic, minced - 1 - 2 cloves
- diced tomatoes, drained - 14 1/2 ounce can
- Neufchatel cheese, cubed - 2 ounces
- shredded mozzarella cheese, divided - 1 cup
- grated Parmesan cheese - 2 T
Instructions:
Cook pasta per package directions, omit salt, add spinach to the boiling water the last minute. In a skillet, sprayed with cooking oil, add chicken and basil, cook on medium high heat for 3 minutes. Stir in spaghetti sauce, garlic and tomatoes; bring to boil. Simmer on low heat 3 minutes or until chicken is done. Stir in Neufchatel. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2 quart casserole dish.
Bake in a preheated 375 degree oven for 20 minutes; top with remaining cheeses. Bake another 3 minutes or until mozzarella is melted
