Three Cheese Chicken Penne Pasta

This is SO good and very easy to make. The reheated left-overs tasted great, too. I'm not sure how long it took me, I am thinking about 45 minutes. Here is the recipe:

Three Cheese Chicken Penne Pasta

1 1/2 cups penne pasta, uncooked

1 package (9 oz.) fresh spinach leaves

1 pound skinless chicken breasts, cubed

1 teaspoon dried basil leaves

1 jar (14 1/2 oz.) spaghetti sauce

1 can (14 1/2 oz.) diced tomatoes, drained*

2 oz. cream cheese, cubed

1 cup mozzarella cheese, divided

2 tablespoons grated Parmesan cheese

Preheat oven to 375 degrees. Cook pasta, adding spinach to boiling water for the last one minute.

Cook (in a drizzle of olive oil) and stir chicken and basil in large nonstick skillet on medium-high heat for 3 minutes. Add spaghetti sauce and drained tomatoes; bring to a boil. Simmer 3 minutes or until chicken is done. Sir in cream cheese.

Drain pasta mixture and return to pan. Stir in chicken mixture and 1/2 cub mozzarella. Spoon into 2-quart baking dish. Bake 20 minutes. Sprinkle with remaining cheeses. Bake 3 minutes longer.

Voila!

*The first time I made this, I just drained it using the top of the can and hanging it upside down over the sink for a minute. I would suggest doing that since it adds a little more moisture and doesn't drain the can completely. The second time I made it, I actually emptied the contents of the can into a strainer and got most of the liquid out which made the dish slightly dry after I baked it.