1-1/2 cups multigrain penne pasta, uncooked
1 pkg. (9 oz) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces (16 oz raw/11 oz cooked)
1 tsp. dried basil leaves
1 jar (14-1/2 oz or 2 cups) spaghetti sauce
1 can (14-1/2 oz) diced tomatoes, drained
2 oz Neufchatel cheese, cubed
1 cup (3 oz) shredded mozzarella cheese (low-moisture part skim)
2 Tbsp. grated parmesan cheese
Heat oven to 375 degrees. Cook pasta, adding spinach to boiling water for last 1 min.
Cook and stir chicken basil in large nonstick skillet on medium-high heat 3 min. Add sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.
Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2 qt. baking dish.
Cover and bake 20 min. Sprinkle with remaining cheese (1/2 cup mozzarella and 2 Tbsp parmesan) and bake uncovered for about 3 more minutes.
Makes 6 servings (1 c. each) = 5 points per serving.
I made this for dinner last night and it was YUMMY!!! For something different I may add broccoli in with the spinach next time. This recipe came from a Kraft magazine...I did change a few things to make it healthier (less points). Kraft has an assortment of healthy recipes. Visit Kraft Foods and look around...you may find some other yummy recipes. ENJOY!!!