Three Cheese Chicken Penne Pasta Bake
Total Time: 45 Mins
Servings: 3
INGREDIENTS:
- 1-1 / 2 cups of uncooked grain macaroni
- 1 kg (283 g) fresh spinach leaves
- 450 grams (1 lb) of peeled and peeled chicken breast, cut into small pieces
- 1 teaspoon dried basil leaves
- 1-1 / 2 cup Classico di Napoli tomato basil sauce
- 1-2 / 3 cups (1/2 of 796-mL cans) cut into diced tomatoes, drained
- 1/4 cup Philadelphia Light Cream Cheese Products
- 1 cup biscuit bucket, chopped defatted mozzarella cheese, separate
- 2 tablespoons. Kraft 100% Parmesan Lightweight Cheese
PREPARATION:
- Heat the oven to 375 F.
- Cook the pasta according to the instructions on the package and add the spinach to the boiling water at the last minute.
- At the same time, heat the large non-stick frying pan and heat it with medium heat. Add chicken and basil; cook for 3 minutes or until the chicken is no longer pink, then stir again. Add pasta sauce and tomatoes; bring to a boil. Cook for 3 minutes on medium and small heat. Or until the chicken is cooked, stir it from time to time. Add the cream cheese product; cook and stir for 2 to 3 minutes. Or until it melts.
- Drain the pasta mixture. Add the chicken mixture; mix gently. Add 1/2 cup of mozzarella cheese. Pour the spoon into a 2 liter casserole and spray with a cooking spray.
- Bake for 20 minutes. Or until heated. Sprinkle with the remaining cheese and Parmesan cheese; bake for 3 minutes or until the Mozzarella melts.
