Casserole penne with chicken and three cheeses

Preparation 20 min

ready in 43 min

servers:4 persons or  2-1/4 cups (500 ml) each

what you need 1-1/2 cups multigrain penne pasta, uncooked 
1 bag (283 g) baby spinach leaves, fresh 
1 lb (450 g) boneless chicken breasts, skinless, cut into bite-size pieces 
1 tsp teaspoon dried basil leaves 
1-1/2 cup (half a jar of 700 ml) pasta sauce 
1-2/3 cup (half a can of 796 ml) diced tomatoes, drained 
1 / 4 cup cheese spread Philadelphia Light Cream 
1 cup grated cheese Kraft Part Skim Mozzarella, divided 
2 tablespoons tablespoons shredded cheese Parmesan Kraft 100% Light

what to do Preheat oven to 375 degrees F. Cook the pasta according to manufacturer’s instructions and taking care to add the spinach in boiling water 1 minute from the end of cooking time.

MEANWHILE, heat over medium-high heat large nonstick skillet sprayed with a coating of cooking. Y Place chicken and basil and cook, stirring frequently, for 3 minutes or until chicken is no longer pink. Add pasta sauce and tomatoes and bring to a boil. Reduce heat to low and simmer for 3 minutes or until the chicken nuggets are cooked thoroughly.Stir cheese spread with cream and stir until cheese is melted.

DRAIN pasta mixture and spinach; return to same saucepan. Add chicken mixture and stir slightly. Stir in half the mozzarella. Using a spoon, evenly distribute the resulting mixture into a flat 8-inch square baking dish.

BAKE 20 minutes or until everything is heated through. Garnish with remaining mozzarella and Parmesan with. Cook 3 additional minutes or until cheeses are completely melted. 

kitchen tips

PRÉSENTATION SUGGÉRÉEServir with drink Crystal Light iced tea.