• 6servings
  • 35minutes
  • 410calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B2, B3, B9, B12, E
MineralsChromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 cups penne pasta , uncooked

  2. 1 pkg. (9 oz.) fresh spinach leaves

  3. 1 lb. boneless skinless chicken breast s, cut into bite-size pieces

  4. 2 cloves garlic , minced

  5. 1 jar (26 oz.) spaghetti sauce

  6. 1 can (14-1/2 oz.) Italian-style diced tomatoes , undrained

  7. 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

  8. 1/2 cup KRAFT Shredded Mozzarella Cheese

  9. 1/3 cup KRAFT Grated Parmesan Cheese

Instructions Jump to Ingredients ↑

  1. HEAT oven to 375ºF.

  2. COOK pasta in large pot as directed on package, adding spinach to boiling water the last minute. Meanwhile, cook and stir chicken and garlic in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. or until chicken is browned. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. Remove from heat; stir in cream cheese spread until melted.

  3. DRAIN pasta mixture well; return to pot. Stir in chicken mixture and mozzarella. Spoon into 13x9-inch baking dish; top with Parmesan.

  4. BAKE 10 to 15 min. or until heated through.


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