Three Cheese Chicken Penne Pasta Bake

1 1/2 cups whole wheat penne pasta, uncooked
1 pkg (9 oz) fresh spinach leaves
1/2 lb boneless chicken breasts, cut into bite-size pieces
1 tsp chopped basil leaves
1 jar (14.5 oz) spaghetti sauce
1 can (14.5 oz) diced tomatoes, drained
2 oz light cream cheese, cubed
1 cup shredded mozzarella, divided
2 Tbsp grated Parmesan cheese

Heat oven to 375 degrees.  Cook pasta as directed on package, adding spinach to the boiling water for the last one minute.

Cook and stir chicken and basil in a large non-stick skillet on medium-high heat for 3 minutes.  Add spaghetti sauce and tomatoes, bring to a boil.  Simmer 3 minutes or until chicken is done.  Stir in cream cheese.

Drain pasta mixture; return to pan.  Stir in chicken mixture, and 1/2 cup Mozzarella cheese.  Spoon in to a 2-quart or 8 inch square baking dish.

Bake 20 minutes.  Sprinkle with remaining cheeses.  Bake 3 minutes.

Makes 4 servings.

*This dish could be gluten-free if switching out whole wheat pasta with a brown rice or corn pasta.