Makes 6 servings
1 ½ cups penne pasta, uncooked
9 oz. fresh spinach leaves
½ c. shredded mozzarella cheese
1 lb. chicken breast
2 tsp. olive oil
1 tsp. dried basil
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) jar spaghetti sauce
2 oz. reduced fat cream cheese
½ cup mozzarella cheese
2 Tbsp. grated Parmesan cheese
1. Cook pasta al dente in boiling water, according to package instructions. Add spinach to boiling water during last 1 minute of cook time. Drain and return to pot. Mix ½ cup shredded mozzarella cheese into hot noodles. Set aside.
2. Cut chicken into bite sized pieces. Heat olive oil in a large skillet. Add chicken and basil and cook until chicken is done.
3. Drain diced tomatoes; add to skillet. Pour in spaghetti sauce. Simmer 3 minutes. Cut cream cheese into cubes. Stir into hot sauce mixture until melted.
4. Pour sauce mixture into pot of noodles; mix to combine. Spoon into a 2 quart baking dish. Bake for 20 minutes. Top with remaining ½ cup shredded mozzarella cheese and 2 tablespoons of Parmesan. Continue baking 3-5 minutes longer until cheese is melted and bubbly.
Nutrition Analysis per Serving: 350 calories, 10g fat, 29g protein, 37g carbohydrate, 5g fiber, 680mg sodium