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Three-Cheese Chicken Penne Pasta Bake 

Suzanne shares a delicious three cheese penne recipe. Your whole family will give compliments to the chef the next time this gourmet meal is made.
prep time
20 min
time
43 min
servings
4 servings, 2 cups each

what you need

  • 1-1/2 cups multi-grain penne pasta, uncooked
  • 1 pkg. (9 oz.) fresh spinach leaves
  • 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 1 tsp. dried basil leaves
  • 1 can (14-1/2 oz.) diced tomatoes, drained
  • 1 jar (14 oz.) spaghetti sauce
  • 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
  • 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
  • 2 Tbsp. KRAFT Grated Parmesan Cheese

  • COOK pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
  • MEANWHILE, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done, stirring occasonally. Stir in Neufchatel.
  • DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray.
  • BAKE 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

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