Ingredients

The following ingredients have 8 Servings
  • 2-1/2 cups whole wheat rotini pasta, uncooked
  • 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 1/2 lb. sliced fresh mushrooms
  • 1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
  • 1 cup CLASSICO Tomato and Basil Pasta Sauce
  • 1 tsp. dried basil leaves
  • 1/2 tsp. garlic powder
  • 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
  • 1/2 cup KRAFT Shredded Italian* Five Cheese Blend

Instruction

  • Heat oven to 375ºF.
  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat large skillet sprayed with cooking spray on medium-high heat. Add chicken and mushrooms; cook 5 min. or until chicken is no longer pink, stirring occasionally. Stir in tomatoes, pasta sauce, basil and garlic; bring to boil. Simmer on low heat 2 min. or until chicken is done. Add cream cheese spread; cook and stir 2 to 3 min. or until heated through.
  • Drain pasta. Add to chicken mixture; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
  • Bake 20 min. or until heated through. Top with cheese; bake, uncovered, 5 min. or until melted.