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Main dishes

Creamy Chicken, Mushroom & Pasta Bake

Creamy Chicken, Mushroom & Pasta Bake recipe
photo by:kraft
This easy, cheesy pasta bake is thick with chunks of chicken breast and a tasty mushroom-tomato combo.
time
prep:
30 min
total:
50 min
servings
total:
8 servings, 1 cup each

What You Need

2-1/2
cups  whole wheat rotini pasta, uncooked
1
lb.  boneless skinless chicken breasts, cut into bite-size pieces
1/2
lb.  sliced fresh mushrooms
1
can  (14.5 oz.) no-salt-added diced tomatoes, undrained
1
cup  spaghetti sauce
1
tsp.  dried basil leaves
1/2
tsp.  garlic powder
1
tub  (8 oz.) PHILADELPHIA Cream Cheese Spread
1/2
cup  KRAFT Shredded Italian* Five Cheese Blend

Make It

HEAT oven to 375ºF.

COOK pasta as directed on package, omitting salt.

MEANWHILE, heat large skillet sprayed with cooking spray on medium-high heat. Add chicken and mushrooms; cook 5 min. or until chicken is no longer pink, stirring occasionally. Stir in tomatoes, spaghetti sauce, basil and garlic; bring to boil. Simmer on low heat 2 min. or until chicken is done. Add cream cheese spread; cook and stir 2 to 3 min. or until heated through.

DRAIN pasta. Add to chicken mixture; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; cover.

BAKE 20 min. or until heated through. Top with cheese; bake, uncovered, 5 min. or until melted.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Substitute
Prepare using PHILADELPHIA 1/3 Less Fat Than Cream Cheese Spread.
Reserve Some Pasta Cooking Water
When draining the pasta, reserve some of the cooking water. After tossing the drained pasta with the chicken mixture, add up to 1/4 cup of the reserved water until sauce is of desired consistency.
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