Healthy Three-Cheese Chicken Penne Pasta Bake

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 tsp Basil, dried leaves
  • 1 cloves Garlic
  • 1 pkg. Spinach, fresh leaves
  • 1 can Tomatoes

• Condiments

  • 1 jar Spaghetti sauce

• Pasta & Grains

  • 1 1/2 cups Penne pasta, multi-grain

• Dairy

  • 2 oz Neufchatel cheese
  • 2 tbsp Parmesan cheese, grated
  • 1 cup Shredded 2% milk mozzarella cheese

Found on the-girl-who-ate-everything.com

Ingredients

• 1-1/2 cups multi-grain penne pasta, uncooked
• 1 pkg. (9 oz.) fresh spinach leaves
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 teaspoon dried basil leaves
• 1 jar (14-1/2 oz.) spaghetti sauce
• 1-2 cloves garlic, minced
• 1 can (14-1/2 oz.) diced tomatoes, drained
• 2 oz. (1/4 of 8-oz. pkg.) Neufchatel cheese, cubed (you can substitute cream cheese)
• 1 cup shredded 2% milk mozzarella cheese, divided
• 2 Tablespoons grated Parmesan cheese

Directions

• Heat oven to 375ºF.
• Cook pasta as directed on package, omitting salt and adding spinach to the boiling water the last minute.
• Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce, garlic, and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.
• Drain pasta mixture; return to pan. Stir in chicken mixture and ½ cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.
• Bake 20 min.; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Nutrition