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Prep 20min
Total40min
Servings4
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Ingredients
1 1/2
cups multi-grain penne pasta, uncooked
1
package (9 oz) fresh spinach leaves
1
pound uncooked chicken breasts cut into bite sized pieces
1
tablespoon fresh basil or 1 teaspoon dried basil
1
jar (14.5 oz) spaghetti sauce
1
teaspoon minced garlic
1
can (14.5 oz) diced tomatoes, drained
2
ounces Neufchatel cheese, cubed
1
cup shredded 2% milk mozzarella cheese
2
tablespoons grated Parmesan cheese
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Steps
1
Preheat oven to 375° degrees.
2
Cook pasta as directed on package. Add spinach to the boiling water the last minute of cooking.
3
Cook chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat for around 3 minutes. Stir in spaghetti sauce, garlic, and tomatoes; bring to boil. Simmer on low heat for 3 minutes or until chicken is done.
4
Stir in Neufchatel cheese and mix until combined.
5
Drain pasta and spinach and return to pan. Stir in chicken mixture and 1/2 cup mozzarella and mix until combined. Spoon into a 2 quart baking dish.
6
Bake 20 minutes in the oven. Top with remaining 1/2 cup mozzarella and Parmesan cheese. Bake for 2-3 minutes or until cheese is melted.
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No nutrition information available for this recipe
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