Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups multi-grain penne pasta, uncooked
  • 1 package (9 oz) fresh spinach leaves
  • 1 pound uncooked chicken breasts cut into bite sized pieces
  • 1 tablespoon fresh basil or 1 teaspoon dried basil
  • 1 jar (14.5 oz) spaghetti sauce
  • 1 teaspoon minced garlic
  • 1 can (14.5 oz) diced tomatoes, drained
  • 2 ounces Neufchatel cheese, cubed
  • 1 cup shredded 2% milk mozzarella cheese
  • 2 tablespoons grated Parmesan cheese

Instruction

  • Preheat oven to 375° degrees.
  • Cook pasta as directed on package. Add spinach to the boiling water the last minute of cooking.
  • Cook chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat for around 3 minutes. Stir in spaghetti sauce, garlic, and tomatoes; bring to boil. Simmer on low heat for 3 minutes or until chicken is done.
  • Stir in Neufchatel cheese and mix until combined.
  • Drain pasta and spinach and return to pan. Stir in chicken mixture and 1/2 cup mozzarella and mix until combined. Spoon into a 2 quart baking dish.
  • Bake 20 minutes in the oven. Top with remaining 1/2 cup mozzarella and Parmesan cheese. Bake for 2-3 minutes or until cheese is melted.