Healthy Three-Cheese Chicken Penne Pasta Bake
A comforting, veggie-forward penne bake with chicken and three cheeses for a family-friendly weeknight meal.
Equipment
- Large Pot
- large nonstick skillet
- 2-qt casserole or 8-inch square baking dish
- Colander
- Measuring cups and spoons
- Spatula or wooden spoon
Ingredients
- 1 1/2 cups multi-grain penne pasta, uncooked
- 9 ounces fresh spinach leaves
- 1 lb boneless skinless chicken breasts cut into bite-size pieces
- 1 teaspoon dried basil leaves
- 1 14.5-oz jar spaghetti sauce
- 1-2 cloves garlic minced
- 1 14.5-oz can diced tomatoes drained
- 2 oz Neufchâtel cheese cubed (can substitute cream cheese)
- 1 cup shredded 2% milk mozzarella cheese divided
- 2 Tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Bring a large pot of water to a boil and cook the penne pasta according to package directions, omitting added salt; add the spinach to the boiling water during the last minute of cooking to wilt.
- Meanwhile, spray a large nonstick skillet with cooking spray and heat over medium-high; add the chicken and dried basil and cook, stirring, for about 3 minutes until starting to brown and nearly cooked through.
- Stir in the spaghetti sauce, minced garlic, and drained diced tomatoes, bring to a boil, then reduce heat and simmer 3 minutes or until the chicken is cooked through.
- Stir the cubed Neufchâtel cheese into the chicken mixture until incorporated and smooth.
- Drain the pasta and spinach mixture in a colander and return to the pot; add the chicken and sauce mixture and 1/2 cup of the shredded mozzarella and stir to combine.
- Spoon the combined mixture into a 2-qt casserole dish or 8-inch square baking dish and bake for 20 minutes.
- Remove from the oven, sprinkle with the remaining mozzarella and the Parmesan, and return to the oven for about 3 minutes more, until the mozzarella is melted.
Notes
- Recipe adapted from Kraft.
- Neufchâtel can be substituted with cream cheese if needed.