"Chunks of chicken in a creamy tomato sauce with basil and fresh spinach are baked with multi-grain penne pasta and topped with cheese." — PHILADELPHIA Cream 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
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.
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.
My family didn't enjoy the diced tomatoes added. It might have been better with just spaghetti sauce.
I really like this dish - pretty easy (although quite a few dishes to clean up) and very tasty. And not TOO bad on the health front!
* 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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