I got this recipe in my e-mail from Kraft Canada and when I tried it, it was a smashing hit and I would luv to share with you. If some of you are like my family - multigrain pasta is not going over too well. I found this great product from Catelli and it is called 'Smart Pasta'. It is white, but has all the goodness of whole wheat. My family didn't even know the difference. They didn't even mind the spinach!
1 1/2 cups multigrain penne pasta, uncooked
1 package (283 g) fresh baby spinach leaves
1 pound boneless skinless chicken breasts, cut into 1" pieces
1 teaspoon dried basil leaves
1 1/2 cups (1/2 of 700 ml jar) pasta sauce
1 2/3 cups (1/2 of 796 ml can) diced tomatoes, drained
1/4 cup Philadelphia light cream cheese spread
1 cup Kraft part skim mozzarella shredded cheese, divided
2 Tablespoon Kraft parmesan light grated cheese
Heat oven to 375ºF.
Cook pasta as directed on package, adding spinach to the boiling water for the last 1 minute.
Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat.
Add chicken and basil; cook 3 minutes or until chicken is no longer pink, stirring frequently.
Add pasta sauce and tomatoes; bring to boil.
Reduce heat to low; simmer 3 minutes 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 3-L or 8-inch square baking dish.
Bake 20 minutes or until heated through.
Sprinkle with remaining mozzarella cheese and the Parmesan cheese.
Bake 3 minutes or until cheese is melted.