CREAMY CHICKEN, MUSHROOM & PASTA BAKE

Creamy Chicken, Mushroom & Pasta Bake image

This easy, cheesy pasta bake is thick with chunks of chicken breast and a tasty mushroom-tomato combo.

Provided by My Food and Family

Categories Home

Time 50m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

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Ingredients

2-1/2 cups whole wheat rotini pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 lb. sliced fresh mushrooms
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
1 cup CLASSICO Tomato and Basil Pasta Sauce
1 tsp. dried basil leaves
1/2 tsp. garlic powder
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1/2 cup KRAFT Shredded Italian* Five Cheese Blend

Steps:

Heat oven to 375ºF.
Cook pasta as directed on package, omitting salt.
Meanwhile, heat large skillet sprayed with cooking spray on medium-high heat. Add chicken and mushrooms; cook 5 min. or until chicken is no longer pink, stirring occasionally. Stir in tomatoes, pasta sauce, basil and garlic; bring to boil. Simmer on low heat 2 min. or until chicken is done. Add cream cheese spread; cook and stir 2 to 3 min. or until heated through.
Drain pasta. Add to chicken mixture; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
Bake 20 min. or until heated through. Top with cheese; bake, uncovered, 5 min. or until melted.

Nutrition Facts : Calories 310, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 60 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 22 g