Three Cheese Chicken Penne Pasta Bake

Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 43 min
Makes: 4 servings

• 1-1/2 cups multigrain penne pasta, uncooked
• 1 pkg. (9 oz.) fresh spinach leaves
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp. dried basil leaves
• 1 jar (14-1/2 oz.) spaghetti sauce
• 1 can (14-1/2 oz.) diced tomatoes, drained
• 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat oven to 375ºF. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.
2. Cook and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.
3. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.
4. Bake 20 min. Sprinkle with remaining cheeses. Bake 3 min.

**Personal Review: Really easy to make and it tasted wonderful!  Depending on the spaghetti sauce you’re using I would chop up some onions and add it to the mix.**

Shrimp Pomodoro Pasta

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 30 min
Makes: 4 servings, 1-1/2 cups each

• 1/2 cup KRAFT Balsamic Vinaigrette Dressing
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (28 oz.) diced tomatoes, undrained
• 2 cups penne pasta, uncooked
• 1 lb. cooked cleaned shrimp
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Heat large nonstick skillet on medium-high heat. Add dressing, onions and garlic; cook 2 min. Stir in tomatoes; cook 12 min., stirring occasionally. Meanwhile, cook pasta as directed on package.
2. Add shrimp to sauce; cook 2 min. or until heated through. Remove from heat.
3. Drain pasta; toss with shrimp mixture. Sprinkle with cheese.

 **Personal Review: No Review Yet** 

Shrimp, Asparagus, and Penne Pasta

Recipe & picture courtesy of My Recipes

Serves 4

• 1 cup uncooked penne (tube-shaped pasta)
• 1 tablespoon olive oil
• 2 cups (1-inch) sliced asparagus (about 3/4 pound)
• 1/2 cup chopped onion
• 1 teaspoon bottled minced garlic
• 1/2 pound peeled and deveined medium shrimp
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper
• 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
• 1/4 cup (1 ounce) preshredded fresh Parmesan cheese

1. Cook pasta according to package directions, omitting salt and fat; drain.
2. While pasta cooks, heat oil in a large skillet over medium-high heat. Add asparagus, onion, garlic, and shrimp; sauté for 5 minutes. Add oregano, pepper, and tomatoes; cook over medium-low heat 5 minutes or until thoroughly heated. Stir in cooked pasta; sprinkle with cheese.

 **Personal Review: No Review Yet**

Creamy Pasta Primavera

Recipe & picture courtesy of Kraft Foods

Serves 6
Prep Time: 15 min
Total Time: 30 min

• 3 cups penne pasta, uncooked
• 2 Tbsp. KRAFT Light Zesty Italian Reduced Fat Dressing
• 1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch chunks
• 2 zucchini, cut into chunks
• 1-1/2 cups cut-up fresh asparagus (1-inch lengths)
• 1 red pepper, chopped
• 1 cup fat-free reduced-sodium chicken broth
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Cook pasta as directed on package.
2. Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently. Add broth and Neufchatel cheese; cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.
3. Drain pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

**Personal Review: This was pretty easy to make but I think maybe they are requesting too much chicken broth, my sauce never thickened up throughout because there was a cup of liquid on the bottom.  It tasted great though!**