Creamy Chicken, Mushroom & Pasta Bake
- Source
- Kraft recipe card
- Serves
- 8
- Prep
- 30 min
- Cook
- 20 min
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 spaghetti 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 375°F.
- 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, spaghetti 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.
Notes
Made with quality cheeses crafted in the USA (per package note).
kraft kitchens tips - SUBSTITUTE: Prepare using PHILADELPHIA 1/3 Less Fat Than Cream Cheese Spread.
RESERVE SOME PASTA COOKING WATER: When draining the pasta, reserve some of the cooking water. After tossing the drained pasta with the chicken mixture, add up to 1/4 cup of the reserved water until sauce is of desired consistency.