Healthy Three-Cheese Chicken Penne Pasta Bake
A simple, comforting baked penne with chicken, spinach and three cheeses for a family-friendly weeknight meal.
Servings: 4 servings
Ingredients
- 1 1/2 cups multi-grain penne pasta, uncooked
- 9 ounces fresh spinach leaves
- 1 lb boneless skinless chicken breasts cut into bite-size pieces
- 1 teaspoon dried basil leaves
- 1 14.5-ounce jar spaghetti sauce
- 1-2 cloves garlic minced
- 1 14.5-ounce can diced tomatoes drained
- 2 oz Neufchâtel cheese cubed (can substitute cream cheese)
- 1 cup shredded 2% milk mozzarella cheese divided
- 2 Tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Bring a large pot of water to a boil and cook the penne according to package directions; omit added salt. Add the spinach to the boiling water during the last minute of cooking, then drain the pasta and spinach in a colander and return to the pot.
- While the pasta cooks, spray a large nonstick skillet with cooking spray and heat over medium-high. Add the bite-size chicken pieces and dried basil and cook, stirring, about 3 minutes until the chicken is mostly cooked through.
- Add the spaghetti sauce, minced garlic, and drained diced tomatoes to the skillet; bring to a boil, then reduce heat and simmer about 3 minutes or until the chicken is fully cooked. Stir in the cubed Neufchâtel cheese until melted and evenly incorporated.
- Stir the chicken-and-sauce mixture and 1/2 cup of the shredded mozzarella into the drained pasta and spinach until combined, then transfer the mixture to a 2-quart casserole or 8-inch square baking dish.
- Bake in the preheated oven for 20 minutes. Remove from oven, sprinkle with the remaining mozzarella and the grated Parmesan, then return to oven and bake an additional 3 minutes or until the mozzarella is melted.
Equipment
- Large Pot
- large nonstick skillet
- 2-qt casserole dish or 8-inch square baking dish
- Colander
- Measuring Cups and Spoons
- Spatula or Wooden Spoon
Notes
- Source: adapted from Kraft.