The recipe I'm sharing today comes from Kraft Food and Family Magazine, just, as usual, altered a bit. Now, for anyone that doesn't get this magazine, I HIGHLY recommend it. You'll get to see what's new from Kraft, coupons, yummy recipes, great ideas for presentation, entertaining ideas, and the best part is that it's FREE!! To sign up, just click on the link on the right down below that says Food & Family Magazine!
Now for the recipe, this one is like something you'd order from a restaurant. We all really liked it and will definitely be making it again!
Here's what you'll need:
1 (12 oz.) pkg. penne pasta
1/2 (6 oz.) pkg. fresh spinach leaves
2 lbs. boneless skinless chicken breasts, cut into bite-size pieces
2 tsp. dried basil leaves
1 (26.5 oz. ) jar spaghetti sauce
1 (14.5 oz.) can diced tomatoes, drained
4 oz. (1/2 of an 8 oz. pkg) Neufchatel cheese, cubed
2 C. Mozzarella cheese, divided
1/4 C. Parmesan cheese
Preheat oven to 375 degrees. Cook pasta, adding spinach to boiling water for last 1 minute.
Cook and stir chicken and basil in a large nonstick skillet on medium-high heat until chicken is cooked through. Add sauce and tomatoes; bring to a boil. Simmer. Stir in Neufchatel cheese.
Drain pasta and spinach; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into a 9 x 13 inch baking pan. Bake 20 minutes. Sprinkle with remaining cheeses. Bake 3 minutes more.