Please the whole family with Tomato & Creamy Chicken Penne Casserole. Top this creamy chicken penne casserole with shredded Parmesan cheese.
What You Need
Original recipe yields 6 servings
1/2 lb. penne pasta, uncooked
1 Tbsp. olive oil
2 cloves garlic, minced
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/4 cup fat-free reduced-sodium chicken broth
1/4 cup fresh basil, thinly sliced
1-1/2 cups CLASSICO Sun-Dried Tomato Alfredo Pasta Sauce
1 cup chopped plum tomatoes
1/3 cup milk
1/2 cup KRAFT Shredded Parmesan Cheese, divided
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Let's Make It
Heat oven to 350°F.
Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium heat. Add chicken and garlic; cook and stir 7 to 8 min. or until chicken is done. Add broth and basil; cook 1 min.
Drain pasta. Combine pasta, chicken mixture, pasta sauce, tomatoes, milk and half the cheese in large bowl. Pour into 2-qt. casserole sprayed with cooking spray. Sprinkle with remaining cheese; cover.
Bake 30 min. or until heated through and lightly browned, uncovering for the last 15 min.
Prepare casserole as directed without baking. Cover; refrigerate up to 24 hours. Bake in 350°F oven for 35 to 40 min. or until heated through and lightly browned, uncovering for the last 15 min.
Prepare using CLASSICO Light Creamy Alfredo Pasta Sauce.
Substitute linguine, farfalle (bow-tie pasta) or rotini pasta for the penne pasta.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.