TOMATO, SPINACH AND CHICKEN PASTA BAKE

Tomato, Spinach and Chicken Pasta Bake image

You won't have any trouble getting kids to eat spinach when it's in a cheesy pasta bake with chicken and fresh cherry tomatoes.

Provided by My Food and Family

Categories Home

Time 45m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 10

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Ingredients

3 cups farfalle (bow-tie pasta), uncooked
2 cups tightly packed torn fresh spinach
1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 Tbsp. chopped fresh basil
1 can (14-1/2 oz.) diced tomatoes, drained
1 cup cherry tomatoes, halved, seeded
2-1/2 cups CLASSICO Tomato and Basil Pasta Sauce
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/4 cup KRAFT Shredded Parmesan Cheese

Steps:

Heat oven to 375ºF.
Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for last minute.
Meanwhile, heat oil in large skillet on medium-high heat. Add chicken and basil; cook and stir 3 to 4 min. or until chicken is evenly browned. Stir in tomatoes and pasta sauce; bring to boil. Simmer on medium heat 4 to 5 min. or until heated through, stirring occasionally.
Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; spoon into 13x9-inch baking dish sprayed with cooking spray. Top with remaining mozzarella.
Bake 20 min. or until heated through. Sprinkle with Parmesan.

Nutrition Facts : Calories 440, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 32 g