1 1/2 c. multigrain penne pasta, uncooked
Fresh spinach leaves
1 lb. chicken, cubed
1 tsp. dried basil leaves
1 jar (14.5 oz) spaghetti sauce
1 can corn
1 can (14.5 oz) diced tomatoes
2 oz. (1/4 of pkg) cream cheese, cubed
1 c. shredded mozzarella cheese
2 Tbsp parmesan cheese
Heat oven to 375 degrees. Cook pasta, adding spinach to boiling water for last 1 min. Cook and stir chicken and basil in large skillet on medium-high heat for 3 min. Add sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in cream cheese.
Drain pasta mixture; return to pan, Stir in chicken mixture and 1/2 c. mozzarella. Spoon into 2 qt baking dish. Bake 20 minutes. Sprinkle with remaining cheeses. Bake 3 min.