1-2/3 cups (1/2 of 796-mL can) diced tomatoes, drained
1/4 cup Philadelphia light cream cheese spread
1 cup Kraft Part Skim Mozzarella Shredded Cheese, divided
2 Tbsp. Kraft 100% Parmesan Light Grated Cheese
Instructions
HEAT oven to 375ºF. Cook pasta as directed on
package, adding spinach to the boiling water for
the last 1 min.
MEANWHILE, heat large nonstick skillet sprayed
with cooking spray on medium-high heat. Add
chicken and basil; cook 3 min. or until chicken is
no longer pink, stirring frequently. Add pasta
sauce and tomatoes; bring to boil. Reduce heat to
low; simmer 3 min. or until chicken is cooked
through. Stir in cream cheese spread until melted.
DRAIN pasta and spinach; return to same saucepan.
Add chicken mixture; mix lightly. Stir in 1/2 cup
mozzarella cheese. Spoon into 2-L or 8-inch square
baking dish.
BAKE 20 min. or until heated through. Sprinkle
with remaining mozzarella cheese and the Parmesan
cheese. Bake 3 min. or until cheese is melted.
Originally Submitted
9/1/2011
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