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Ingredients
- 1 1/2 c. multigrain penne pasta uncooked
- 1 pkg 9 oz fresh spinach leaves
- 1 lb. boneless skinless chicken breasts cut into bite size pieces
- 1 tsp drived basil leaves
- 1 jar 14 1/2 oz spaghetti sauce
- 1 can 14 1/2 oz diced tomatoes drained
- 2 oz Philadelphia Neufchatel cheese cubed
- 1 c. shredded mozarella cheese divided
- 2 TBS grated parmesan cheese
Details
Servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 20mins
Cost Budget Friendly
Preparation
Step 1
Heat oven to 275 and cook pasta according to package directions. Add spinach to boiling water for last 1 minute.
Step 2
Cook and stir chicken and basil in large nonstick skillet on medium high heat for 3 min. Add sauce and tomatoes and bring to boil. Simmer 3 minutes or till chicken is done. Stir in Neufchatel cheese.
Step 3
Drain pasta mixture and return to pan. Stir in chicken mixture and 1/2 c. mozarrella and spoon into 2 qt. baking dish. Bake 20 minutes and sprinkle with remaining cheeses. Bake 3 minutes.
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