Healthy Recipes

1-1/2 cups multigrain penne pasta, uncooked

1 pkg. (283 g) fresh baby spinach leaves

1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces

1 tsp. dried basil leaves

1-1/2 cups (1/2 of 700-mL jar) pasta sauce

1-2/3 cups (1/2 of 796-mL can) diced tomatoes, drained

1/4 cup Philadelphia Light Cream Cheese Spread

1 cup Kraft Part Skim Mozzarella Shredded Cheese, divided

2 Tbsp. Kraft 100% Parmesan Light Grated Cheese

Make It

HEAT oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 3 min. or until chicken is no longer pink, stirring frequently. Add pasta sauce and tomatoes; bring to boil. Reduce heat to low; simmer 3 min. or until chicken is cooked through. Stir in cream cheese spread until melted.
DRAIN pasta and spinach; return to same saucepan. Add chicken mixture; mix lightly. Stir in 1/2 cup mozzarella cheese. Spoon into 2-L or 8-inch square baking dish.
BAKE 20 min. or until heated through. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Bake 3 min. or until cheese is melted.