9 oz fresh spinach leaf
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 tsp dried basil leaf
1 can (14.5 ounces) diced tomatoes, drained
14 oz spaghetti sauce
2 oz PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp KRAFT grated parmesan cheese
- HEAT oven to 375ºF.
- COOK pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
- MEANWHILE, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done, stirring occasonally. Stir in Neufchatel.
- DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray.
- BAKE 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.
Kraft Kitchens tips:
If watching sodium, prepare using no-salt-added diced tomatoes and lower-sodium spaghetti sauce.
Substitute an 8-inch square baking dish for the 2-qt. casserole.
Serve with CRYSTAL LIGHT Iced Tea.
Provided by: Philadelphia Cream Cheese
Per Single Serving / Serves 4 Total
- Calories 460
- Total Fat 14 g
- Saturated Fat 6 g
- Sodium 910 mg
- Total Carbohydrates 40 g
- Fiber 7 g
- Protein 45 g
- Cholesterol 90 mg
- Sugars 8 g
- Iron 30%
- Vitamin C 40%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.