Creamy Chicken, Mushroom & Pasta Bake

This easy, cheesy pasta bake is thick with chunks of chicken breast and a tasty mushroom-tomato combo.

Rated 3.5 from 4 votes

2-1/2 cups whole wheat rotini pasta , uncooked

1 lb. boneless skinless chicken breast s, cut into bite-size pieces

1/2 lb. sliced fresh mushrooms

1 can (14.5 oz.) no-salt-added diced tomatoes , undrained

1 cup CLASSICO FAMILY FAVORITES Traditional Pasta Sauce

1 tsp. dried basil leaves

1/2 tsp. garlic powder

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread

1/2 cup KRAFT Shredded Italian* Five Cheese Blend

1. Cook pasta as directed on package, omitting salt.

2. 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. Stir in tomatoes, pasta sauce, basil and garlic; bring to boil. Simmer on low heat 2 min. or until chicken is done. Add cream cheese spread; cook and stir 2 to 3 min. or until heated through.

3. Drain pasta. Add to chicken mixture; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; cover.

4. Bake 20 min. or until heated through. Top with cheese; bake, uncovered, 5 min. or until melted.

Creamy Chicken, Mushroom & Pasta Bake

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