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Time to make: about 43 minutes
Serves: 4
Ingredients
1 cup shredded mozzarella cheese, divided
2 Tbsp. grated parmesan cheese
2 oz. (1/4 of 8 oz. package) Philadelphia Neufchatel cheese, cubed
1 and 1/2 cups multi-grain penne pasta, uncooked
1 package (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite sized pieces
1 tsp. dried basil leaves
1 jar (14.5 oz.) spaghetti sauce
1 can (14.5 oz.) diced tomatoes, drained
Directions
Heat oven to 375 degrees. Cook pasta as directed on package, adding spinach to the boiling water for the last minute. Cook and stir chicken and basil in large nonstick skillet spayed with cooking spray on medium high heat for 3 minutes. Stir in spaghetti sauce and tomatoes, and bring to a boil. Simmer on low heat 3 minutes or until chicken is done. Stir in Neufchatel cheese.
Drain pasta mixture and return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2 quart casserole or 8 inch square baking dish. Bake 20 minutes then top with remaining cheeses. Bake 3 minutes or until mozzarella is melted.
Nutrition Information per Serving:
Calories - 470
Total fat - 16 grams
Saturated fat - 7 grams
Cholesterol - 95 mg
Sodium - 890 mg
Carbohydrate - 39 grams
Dietary fiber- 7 grams
Sugars - 8 grams
Protein - 44 grams