THREE CHEESE CHICKEN PENNE
MAKES 4 SERVINGS
PREPARATION TIME: 20 MINUTES – COOKING TIME: 20 MINUTES
1 ½ cups penne pasta
1 (9 ounce) package fresh spinach
1 pound boneless skinless chicken breasts cut into bite size pieces
1 teaspoon dried basil
1 (8 ounce) can Red Gold® Tomato Sauce
1 (14.5 ounce) can Red Gold® Diced Tomatoes, drained
2 ounces Neufchatel cheese or cream cheese
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
• Preheat oven to 375o F. Cook pasta as directed on package and add spinach during the last minute of cooking time. Drain after cooking.
• Cook and stir chicken and basil in a large skillet, sprayed with cook spray, on medium-high heat for 3 minutes. Stir in tomato sauce and Red Gold Diced Tomatoes; bring to a boil. Simmer on low for 3 minutes or until chicken is done.
• Stir in Neufchatel cheese, pasta mixture and ½ cup mozzarella cheese. Spoon into a greased 2 quart casserole dish. Bake for 20 minutes and then top with remaining mozzarella and Parmesan cheeses. Bake an additional 3 minutes or until cheese are melted.
Great make a head recipe…you can also just do it in the skillet but it won’t have the crispy top.”
NUTRITIONAL FACTS PER SERVING
Calories 350, Fat 17g, Trans Fat 0g, Cholesterol 65mg, Sodium 640mg, Carbohydrate 25g, Fiber 4g, Protein 25g,
Vitamin A 100%, Vitamin C 30%, Calcium 25%, Iron 15%
For more information visit their website at www.redgoldtomatoes.com
SEGMENT SPONSORED BY RED GOLD