Three Cheese Chicken Penne Pasta Bake

Source: Kraft Magazine

This recipe uses fresh spinach. I was hesitant at making it at first because while H and I have had, and enjoyed, spinach it was always frozen. I finally gave in and added this recipe to my weekly menu. I was pleasantly surprised with how this recipe turned out. I'd definitely make this recipe again.

Ingredients

• 1 1/2 cups multigrain penne pasta
• 1 9oz pkg fresh spinach leaves
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tsp dried basil leaves
• 1 14 1/2 oz jar spaghetti sauce
• 1 14 1/2 oz can diced tomatoes, drained
• 2oz cream cheese, cubed (used 3 oz pkg)
• 1 cup shredded Mozzarella cheese, dived (used 2 cups)
• 2 Tbsp grated Parmesan cheese

Preparation

• Heat oven to 375 degrees.
• Cook pasta, adding spinach to boiling water for last 1 minute.
• Cook and stir chicken and basil in large nonstick skillet on medium-high heat 3 minutes.
• Add sauce and tomatoes; bring to boil.
• Simmer 3 minutes or until chicken is done.
• Stir in cream cheese
• Drain pasta mixture; return to pan
• Stir in chicken mixture and 1/2 cup mozzarella
• Spoon into 2-qt baking dish
• Bake 20 minutes
• Sprinkle with remaining cheese
• Bake additional 3 minutes

Next Time- This turned out wonderful. Plenty of cheese like I like. Nothing needs to be changed.