1 1/2 c. penne pasta, uncooked
2 c. fresh spinach
1 lb. boneless, skinless chicken breast, cubed
1 t. basil
1 jar (26 oz.) spaghetti sauce
2 oz (1/4 of 8-oz. pkg.) Neufchatel Cheese, cubed
1 c. shredded Mozzarella cheese, divided
2 T. grated Parmesan cheese
Cook pasta according to package directions; adding spinach to boiling water for last 1 minute. In a skillet, cook chicken with basil on medium-high heat for 3 minutes. Add sauce; bring to a boil. Simmer 3 minutes or until chicken is done. Stir in Neufchatel cheese. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup Mozzarella cheese. Pour into greased 2-quart baking dish. Bake at 375 degrees for 20 minutes. Sprinkle with remaining cheese and bake 3 minutes longer.
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Tips: The fresh spinach in this pasta casserole gave it a nice flavor. It is a great way to use home-grown spinach. Neufchatel Cheese is just low-fat cream cheese. You can find it at any grocery store with the cream cheese. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.
Recipe adapted from Kraft Food & Family (Holiday '08/Winter '09)