CHICKEN FLORENTINE UNSTUFFED PASTA SHELLS

Chicken Florentine Unstuffed Pasta Shells image

Enjoy the glorious cheesiness of pasta shells stuffed with chicken Florentine without the hassle of, well, stuffing the shells.

Provided by My Food and Family

Categories Home

Time 1h15m

Yield 12 servings, 1 cup each

Number Of Ingredients 11

Ingredients

4 cups medium pasta shells, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
2 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread
3/4 cup milk
1-1/2 tsp. dried Italian seasoning
1 tsp. garlic powder
2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Italian* Five Cheese Blend
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup torn fresh basil

Steps:

Heat oven to 400ºF.
Cook pasta as directed on package, omitting salt. Meanwhile, cook chicken in large nonstick skillet on medium-high heat 5 to 6 min. or until no longer pink, stirring frequently. Stir in pasta sauce. Spoon into 13x9-inch baking dish sprayed with cooking spray.
Drain pasta; spoon over sauce. Mix cream cheese spread, milk, Italian seasoning and garlic powder in medium bowl until blended. Add spinach; mix well. Spoon over pasta. Top with cheeses; cover.
Bake 45 min., uncovering for the last 10 min. Let stand 5 min. before topping with basil and serving.

Nutrition Facts : Calories 340, Fat 15 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g