Description
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!
Ingredients
Scale
- 1 1/2 cups penne pasta
- 1 (9 ounce) package fresh spinach
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon dried basil
- 1 (8 ounce) can Red Gold® Tomato Sauce 8 oz
- 1 (14.5 ounce) can Red Gold® Diced Tomatoes 14.5 oz, drained
- 2 ounces Neufchatel cheese, or cream cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- 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.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 scoop
- Calories: 376
- Sugar: 5.2 g
- Sodium: 469.8 mg
- Fat: 6.8 g
- Carbohydrates: 34.1 g
- Fiber: 4.7 g
- Protein: 43.9 g
- Cholesterol: 97.3 mg
