Baked Chicken Penne

I got this recipe from the Kraft What's Cooking magazine holiday '08 edition. My 10 year old son made it, under my supervision, and it was delicious! He loves cooking and is going to be a good cook some day. :)

Baked Chicken Penne

1-1/2 cups whole wheat penne, uncooked
1 285 gram package baby spinach
1 T. olive oil
1 lb (450 gr) boneless, skinless chicken breast, cut into bite-size pieces.
6-8 mushrooms, sliced
1 tsp dried basil
1-1/2 cups pasta sauce (half 700 ml jar)
1-2/3 cups canned, diced tomatoes, drained (1/2 large can)
1/4 cup light cream cheese spread
1 cup grated mozzarella cheese
2 T. grated parmesan cheese


Heat oven to 375 degrees.

Cook pasta, adding spinach to boiling water for the last minute. Drain.

Meanwhile, heat olive oil in large skillet. Add chicken and mushrooms and cook over medium heat, stirring frequently, 3-5 minutes.

Add pasta sauce, tomatoes, and basil. Simmer 3-5 minutes, or until chicken is done.

Stir in cream cheese.

Put drained pasta/spinach into a 2 L casserole dish. Pour chicken mixture over the pasta and add 1/2 of the mozzarella. Stir until well-coated.

Bake at 375 for 20 minutes.

Sprinkle remaining mozzarella and parmesan cheese over and bake 3 minutes more, until cheese is melted.

Make 4 servings, 2 cups each serving.

Calories 480
Fat 14grams
Carb 42 grams
Protein 45 grams