Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Gallery

Recipe Summary test

prep:
20 mins
cook:
23 mins
total:
43 mins
Yield:
4 servings, 2 cups each
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • HEAT oven to 375ºF.

    Advertisement
  • COOK pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.

  • MEANWHILE, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in Neufchatel.

  • DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray.

  • BAKE 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

  • Kraft Kitchens Tips

  • Serving SuggestionServe with CRYSTAL LIGHT Iced Tea.SubstituteIf watching sodium, prepare using no-salt-added diced tomatoes and 1-1/2 cups of your favorite lower-sodium spaghetti sauce.

  • SubstituteSubstitute an 8-inch square baking dish for the 2-qt. casserole.

Advertisement