1 1/2 c. multigrain penne pasta, uncooked
1 pkg (9 oz) spinach leaves
1 lb chicken breast, cut into bite size pieces
1 tsp. dried basil leaves
1 jar spaghetti sauce
1 can diced tomato, drained
2 oz (1/4 of 8 oz pkg) cream cheese, cubed
1 c. shredded mozzarella cheese, divided
2 tbsp. Parmesan cheese
Heat oven to 375. Cook pasta as directed on pkg. Add spinach to the boiling water the last minute. Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on med-high heat 3 min. Stir in spaghetti sauce and tomatoes-bring to boil. Simmer on low heat 3 min 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 square baking dish. Bake 20 min. Sprinkle with remaining cheese. Bake additional 3 min.
posted by Kristin Crowder
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