1 (14.5 ounce) can Red Gold® Diced Tomatoes, drained
2 ounces Neufchatel cheese
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
How to Make It
Preheat oven to 375° F. Cook pasta as directed on package and add spinach during the last minute of cooking time. Drain after cooking.
Cook and stir chicken and basil in a large skillet, sprayed with cook spray, on medium-high heat for 3 minutes. Stir in pasta sauce and Red Gold Diced Tomatoes; bring to a boil. Simmer on low for 3 minutes or until chicken is done.
Stir in Neufchatel cheese, pasta mixture and ½ cup mozzarella cheese. Spoon into a greased 2 quart casserole dish. Bake for 20 minutes and then top with remaining mozzarella and Parmesan cheeses. Bake an additional 3 minutes or until cheese are melted.
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