The other night I babysat all the Kristen’s cute girls, which meant that I had 6 kids under the age of 6. We usually order pizza when we have everyone over, but I had all the stuff to make this dish, so I threw it together and decided to take a gamble as to if anyone would eat it. Not only did they each devour it, but they asked for seconds! Such a simple dish, but it’s incredibly delicious!
1-1/2 cups penne pasta, uncooked (whole wheat works great)
1 package (9 oz) baby spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon dried basil leaves
1 (26 oz) jar spaghetti sauce
1 can (14 1/2 oz) diced tomatoes, drained
2 oz (1/4 of 8 oz package) cream cheese, cubed (low fat or fat free works great)
1 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese
Heat oven to 375 degrees. Cook pasta as directed on package, add spinach to the boiling water the last minute. Cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat for 3 minutes or until chicken is done. Stir in cream cheese until melted. Drain pasta mixture and return to pan. Stir in chicken mixture and 1/2 c. mozzarella. Spoon into 9x13" casserole baking dish sprayed with non-stick cooking spray. Bake 20 minutes; top with remaining cheeses. Bake for three minutes more or until mozzarella is melted.