Recipe by PHILADELPHIA Cream Cheese
"Chunks of chicken in a creamy tomato sauce with basil and fresh spinach are baked with multi-grain penne pasta and topped with cheese."
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1 1/2 cups
multi-grain penne pasta, uncooked
1 (9 ounce) bag
fresh spinach leaves
boneless skinless chicken breasts, cut into bite-sized pieces
dried basil leaves
1 (14.5 ounce) can
diced tomatoes, drained
1 (14 ounce) jar
PHILADELPHIA Neufchatel cheese, cubed
KRAFT 2% Milk Shredded Mozzarella Cheese, divided
KRAFT Grated Parmesan Cheese
Ok full disclosure: I made a few VERY MINOR modifications so I could use hat I had on hand. At the end, I was licking the pots, the spoons, everything. It was amazing.
- elbow macaroni for penne pasta. (Not whole wheat)
- Philly light cream cheese for Neufchâtel
- marble instead of mozzarella
- Aylmer brand garlic and olive oil finely diced tomatoes instead of plain diced tomatoes.
- when I poured in my spaghetti sauce, in order to clean out the Bottle I poured in 3-5oz of leftover white wine, swished it in the bottle and dumped that into the sauce
Finally, I added 2 tsp of sirracha garlic chili sauce for a tiny kick.
Go forth and pasta bake, you won't regret it!!!
Well, it was a really good base, and for that I am giving it 3 stars. But, I followed the directions, and it was really, REALLY bland. It needs a LOT of seasoning--garlic, oregano, more basil, little salt & crushed red pepper would really make the world of difference. One reviewer mentioned adding a little wine to the sauce; that would probably be awesome. I'll make it again, but not just like the recipe.
My family loved it! I tore the spinach leaves before cooking, also added extra cheese and pasta. Made it in a 9x13 pan and broiled the top the last few minutes. Easy and tasty! Will definitely make again.
This was good, but not great. We ate it, I would make again for a change of pace, but would not add it to the regular rotation.
I found this recipe on the Kraft website, and it is fantastic. The only thing different I did was add the spinach to the chicken and sauce mixture rather than the pasta. It clumped up badly in the pasta but not with sauce. Add some crushed red pepper for a little kick.
This recipe is so great! My wife and I both agree, it's the best pasta dish we have ever made. We did add some fresh garlic to cook with the chicken after adding the pasta sauce. I added crushed red pepper to my bowl to get more of a bite. We will definitely be making this recipe again!
Thanks for the great recipe! I doubled it and used a 9x13 glass dish- worked perfectly. I didn't have enough chicken on hand, and I wanted more veggies anyway, so I added 2 small sliced zucchini and a can of rinsed and drained cannelini beans. Also used thigh instead of boob because that's what I had. Saute'd the chicken with diced onion and deglazed the pan with a splash of white wine, added some rosemary and red pepper flakes... All of the changes I made were basically minor/superficial. The bones of the recipe are spot-on. Play around according to your tastes and what you have. The recipe works! Will DEFINITELY make again! Even without meat alltogether!
Simply put - AMAZING. Restaurant quality, would definitely serve to guests. It even tastes great reheated the next day. It takes a lot for me to rate something 5 stars, but this is honestly one of the best dinners I've ever made.
* Percent Daily Values are based on a 2,000 calorie diet.
Three-Cheese Chicken Penne Pasta Bake
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 433
** Calories from Fat: 107
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