I made this yummy dish for our Monday night potluck and it was a hit! I really enjoyed it also, it had a really nice smooth flavor. Here's the source. I forgot to take a picture, but you can see it on Kraft's website. Enjoy!

What You Need

1-1/2 cups multigrain penne pasta, uncooked

1 pkg. (283 g) fresh baby spinach leaves

1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces

1 tsp. dried 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

Make It

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 and tomatoes; 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.