Three Cheese Chicken Penne Pasta Bake

1 box penne pasta, uncooked

1 9 oz. package of fresh spinach leaves

1 lb boneless skinless chicken breasts cut into bite size pieces

1 tsp. dried basil

3/4  jar of spaghetti sauce

1  14.5 oz. can of dices tomatoes, drained

2 oz. cream cheese, cubed

1 cup Mozzarella cheese, shredded

2 Tb. grated Parmesan cheese

Preheat oven to 375 degrees.  Cook pasta.  Add spinach leaves for last 1 minute.  Cook and stir chicken and basil in large pan over medium-high heat for 3 minutes.  Add sauce and tomatoes to chicken; bring to a boil.  Simmer for 3 minutes.  Stir in cream cheese.  Drain pasta and spinach.  Add chicken mixture and ½ cup of Mozzarella cheese.  Pour into a 9 x 13 inch baking dish.  Bake for 20 min.  Sprinkle remaining Mozzarella and Parmesan cheese on top and bake for 3 – 5 more minutes.

Hint:  You can use reduced fat cheeses to cut bake on calories.  I also use tri-color, wheat, or multi-grain pasta.

          You can divide the dish into 2 aluminum pans before baking and freeze if you choose.