1 ½ cups penne pasta, uncooked
1 pkg. (9 oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 jar (14 ½ oz.) spaghetti sauce
1 can (14 ½ oz.) diced tomatoes, drained
2 oz. Neufchatel cheese, cubed
1 cup shredded mozzarella cheese, divided
2 tbsp. grated parmesan cheese
Heat oven to 375◦. Cook pasta adding spinach to boiling water for last 1 minute. Cook and stir chicken and basil in large nonstick skillet on medium-high heat 3 minutes. Add sauce and tomatoes; bring to boil. Simmer 3 minutes or until chicken is done. Stir in Neufchatel cheese. Drain pasta mixture; return to pan. Stir in chicken mixture and ½ cup mozzarella. Spoon into 3-qt. baking dish. Bake 20 minutes. Sprinkle with remaining cheeses. Bake 3 minutes.
1 comment:
This looks really good. I wonder if it would still be good without the spinach. Kelly isn't a greens man.
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