YOU WILL NEED:
1-1/2 cups multigrain penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 oz. (1/4 of 8-oz. pkg.) Philadelphia Neufchatel Cheese, cubed
1 cup Mozzarella Cheese, divided
2 Tbsp. Grated Parmesan Cheese
Directions:
HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min. COOK and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese. DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish. BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 minutes longer to melt cheese.