"Multigrain pasta, chicken, spinach, and cheese are tossed with a creamy tomato sauce and baked to bubbly perfection." — KRAFT Shredded Cheese
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1 1/2 cups
multigrain penne pasta, uncooked
1 (10 ounce) bag
fresh baby spinach leaves
boneless skinless chicken breasts, cut into bite-size pieces
dried basil leaves
1 1/2 cups
1 2/3 cups
diced tomatoes, drained
PHILADELPHIA Light Cream Cheese Spread
KRAFT Part Skim Mozzarella Shredded Cheese, divided
KRAFT Grated Light Parmesan Cheese
Really great dish! My husband loved it!! I'm not a fan of cream cheese in pasta, so I used ricotta cheese instead, and real fresh grated parmesan instead of the pre-grated Kraft parmesan. I will definitely make this dish again!
Fast, easy, nutritious. What else do you do you need for the dinner. Didn't have fresh spinach, so I used a 10 oz. box of frozen chopped spinach. Not gourmet, or very original, but it fit the bill for a weeknight dinner.
This was very good. I used Di Parma 4 cheese for the pasta sauce and left out the spinach. I have very picky eaters and they all ate this.
Excellent! Added fresh garlic, parsley, oregano, and crushed red pepper flakes to kick the flavor up a notch. My husband absolutely raved over this. Thanks!
I really liked this recipe, but I changed it quite a bit. The changes made it amazing! when cooking the chicken I also added 1.5 TBS extra virgin olive oil, 1 medium white onion, small zucchini, 4 cloves of minced garlic and 1/4 cup of fresh basil, 1tsp. salt and 1 tsp. oregano. I also didn't add the light cream cheese or the other cheeses. Instead I added 1/2 cup Italian mixed cheese to the mixture and then added the rest of the cheese on the top for the last 3 minutes of cooking. It turned out amazing! I loved it and my boyfriend was raving about it! Make these changes and you'll enjoy this tasty dish!!!
This is a great pasta recipe. My kids loved it, and they are so picky. I used a bag of frozen spinach and 16 ounces of multigrain pasta (whole box), but it turned out great. The baking dish needs to be bigger, I used 13 by 9. The multigrain pasta is great, it stays consistent, and doesn't get mushy, and it's healthy too.
Easy and quick to make and was good. I think the chicken should be cooked with more just just the basil add first for more flavor.
Used regular penne instead of multigrain, frozen spinach, added some garlic when I sauteed the chicken, and no tomatoes (added some extra sauce) and it came out pretty good. Something was definitely missing, so I'll work on tweaking it next time, but will definitely make again.
* 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 from Fat: 122
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