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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.
30 min
50 min
8 servings, 1 cup each

What You Need

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

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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