-1 1/2 cups multigrain penne pasta; uncooked
-1 package (9oz) fresh spinach leaves
-1 lb boneless skinless chicken breasts; cubed
-1 tsp. dried basil leaves
-1 jar (14 1/2oz) spaghetti sauce
-1 can (14 1/2oz) diced tomatoes; drained
-2 oz. neufchatel cheese
-2 TB. grated parmesan cheese
-1 cup reduced fat mozzarella cheese

Heat oven to 375F. Cook pasta as directed on package, adding spinach to the boiling water for the last minute. Cook and stir chicken and basil in large skillet on med-high heat for 3 minutes. Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 minutes or until chicken is done. Stir in neufchatel cheese. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 9x9 in. baking dish. Bake 20minutes, sprinkle with remaining cheese. Bake 3 minutes longer.