Ingredients

The following ingredients have 6 Servings
  • 2 cups multi-grain penne pasta, uncooked
  • 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 2 Tbsp. flour
  • 2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing
  • 1 cup fat-free reduced-sodium chicken broth
  • 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
  • 1 cup KRAFT Shredded Mozzarella Cheese
  • 2 Tbsp. KRAFT Grated Parmesan Cheese

Instruction

  • Heat oven to 375ºF.
  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, toss chicken with flour. Heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or until evenly browned. Add broth and Neufchatel; cook 3 min. or until Neufchatel is melted, stirring frequently. Stir in spinach.
  • Drain pasta. Add to chicken mixture; mix lightly. Spoon half into 2-qt. casserole sprayed with cooking spray; top with half the mozzarella. Repeat layers. Sprinkle with Parmesan.
  • Bake 16 to 18 min. or until mozzarella is melted and casserole is heated through.