1 lb Boneless Skinless Chicken Breasts, cut into bite-size pieces
1 tsp Dried Basil Leaves
1 jar (14.5 oz) Spaghetti Sauce
1-2 cloves Garlic, minced
1 can (14.5 oz) diced Tomatoes, drained
2 oz. Neufchatel cheese, cubed
1 cup Shredded 2% milk Mozzarella Cheese, divided
2 tbsp Grated Parmesan Cheese
Cook pasta as directed on package, omitting salt
and adding spinach to the boiling water the last
Cook and stir chicken and basil in large nonstick
skillet sprayed with cooking spray on medium-high
heat 3 min. Stir in spaghetti sauce, garlic, and
tomatoes; bring to boil. Simmer on low heat 3 min.
or until chicken is done. Stir in Neufchatel.
Drain pasta mixture; return to pan. Stir in
chicken mixture and 1/2 cup mozzarella. Spoon into
2-qt. casserole or 8-inch square baking dish.
Bake 20 min.; top with remaining cheeses. Bake 3
min. or until mozzarella is melted.
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