Three Cheese Chicken Penne
Savory chicken, fresh spinach, penne pasta, basil and creamy cheeses are baked together in this simple and fresh chicken dish. Serve with a salad and warm bread for an easy weeknight meal!
1 1/2 cups penne pasta1 (9 ounce) package fresh spinach1 pound boneless skinless chicken breasts, cut into bite size pieces1 teaspoon dried basil1 (8 ounce) can Red Gold® Tomato Sauce 8 oz1 (14.5 ounce) can Red Gold® Diced Tomatoes 14.5 oz, drained2 ounces Neufchatel cheese, or cream cheese1 cup shredded mozzarella cheese2 tablespoons grated Parmesan cheese
- Preheat oven to 375° F. Cook pasta as directed on package and add spinach during the last minute of cooking time. Drain after cooking.
- Cook and stir chicken and basil in a large skillet, sprayed with cook spray, on medium-high heat for 3 minutes. Stir in tomato sauce and diced tomatoes; bring to a boil. Simmer on low for 3 minutes or until chicken is done
- Stir in Neufchatel cheese, pasta mixture and ½ cup mozzarella cheese. Spoon into a greased 2 quart casserole dish. Bake for 20 minutes and then top with remaining mozzarella and Parmesan cheeses. Bake an additional 3 minutes or until cheeses are melted.