1 can (14 fl oz/398 mL) no-salt-added diced tomatoes, undrained
3/4 cup Classico di Napoli Tomato & Basil Pasta Sauce
1 tsp. dried basil leaves
1/2 cup Philadelphia Light Cream Cheese Product
1/2 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese
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How do I make it ?
Heat oven to 375ºF.
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 and adding garlic for the last minute.
Stir in tomatoes, pasta sauce and basil; bring to boil. Simmer on medium-low heat 2 min. or until chicken is done. Add cream cheese product; cook and stir 2 to 3 min. or until melted.
Drain pasta. Add to chicken mixture; mix lightly. Spoon into 2-L casserole dish sprayed with cooking spray; cover.
Bake 20 min. or until heated through. Top with shredded cheese; bake, uncovered, 5 min. or until melted.
Kraft Kitchen Tips!
Serve with a mixed green salad tossed with your favourite Kraft Dressing.
Prepare recipe using a variety of mushrooms.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 5 g
Cholesterol 90 mg
Sodium 410 mg
Carbohydrate 49 g
Fibre 7 g
Sugars 10 g
Protein 41 g
4 servings, 2 cups (500 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.