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June 01, 2011

Three Cheese Chicken Penne Pasta Bake

This is a Kraft recipe that I have altered. I decided not to add the canned tomatoes. This is a very yummy and simple meal to make up. We didn't have much time last night to make this but we had it made and eaten in about an hour. We paired it with a Caesar salad and garlic bread. Very yummy! It makes enough for about 6-8 people depending on if you have other sides with it.


1-1/2 cups multigrain penne pasta, uncooked
1 pkg. (283 g) fresh baby spinach leaves (I only used about 1/4 of the pkg)
1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves (Next time I will use fresh basil leaves)
1-1/2 cups (1/2 of 700-mL jar) pasta sauce( I used organic tomato basil)
1-2/3 cups (1/2 of 796-mL can) diced tomatoes, drained (I didn't use)
1/4 cup Light Cream Cheese Spread
1 cup Part Skim Mozzarella Shredded Cheese, divided
2 Tbsp. Parmesan Light Grated Cheese
Heat oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.
Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 3 min. or until chicken is no longer pink, stirring frequently. Add pasta sauce; bring to boil. Reduce heat to low; simmer 3 min. or until chicken is cooked through. Stir in cream cheese spread until melted.
Drain pasta and spinach; return to same saucepan. Add chicken mixture; mix lightly. Stir in 1/2 cup mozzarella cheese. Spoon into 2-L or 8-inch square baking dish.
Bake 20 min. or until heated through. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Bake 3 min. or until cheese is melted. 


Alison @ Hospitality Haven said...

Mmmmm...that looks soooo tasty!!

Anna said...

Thanks Alison. It was very tasty and relatively easy and healthy too!