Wednesday, October 6, 2010

healthy three-cheese chicken penne pasta bake

i found this yumma recipe over at

i made it tonight but of course my version probably wasn't as healthy since we only had half the spinach amount it called for and no whole wheat pasta on hand :) we also had tons of leftovers since i used more pasta and more sauce than called for as well. we ate probably 1/4th of a huge 9x13 pan. i split what was left in two - part to get frozen for a latter date in time and part to be used as leftovers tomorrow!! enjoy!

(her picture not mine)

Three Cheese Chicken Penne Pasta Bake

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 tsp. 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.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. grated Parmesan cheese

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 1/2 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.

460 calories per serving; Makes 4 servings.

1 comment:

  1. Looks yummy! I still have boxes of pasta from our Stop and Shop score last winter!