This easy, cheesy pasta bake is thick with chunks of chicken breast and a tasty mushroom-tomato combo.
What You Need
Original recipe yields 8 servings
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 OLIVO by CLASSICO Traditional Pasta 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
Add To Shopping List
Let's 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, pasta 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.
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.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.