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Main dishes

Triple Cheese Chicken & Mushroom Pasta Bake

photo by:kraft
A cheesy trifecta—cream cheese, mozzarella, and Parmesan—gives this Triple Cheese Chicken & Mushroom Pasta Bake its awesome creaminess.
time
prep:
25 min
total:
45 min
servings
total:
4 servings, 2 cups each

What You Need

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

Make It

HEAT oven to 375ºF.

COOK pasta as directed on package, omitting salt.

MEANWHILE, cook and stir chicken, mushrooms and basil in large nonstick skillet on medium-high heat 3 min. or until chicken is lightly browned. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally. Add cream cheese; cook and stir until melted.

DRAIN pasta. Add to chicken mixture with 1/2 cup mozzarella; mix well. Spoon into 8-inch square baking dish sprayed with cooking spray.

BAKE 20 min. or until heated through. Top with remaining cheeses; bake 3 min. or until mozzarella is melted.

Kraft Kitchens Tips

How to Safely Handle Raw Chicken
Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.
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