Chicken Penne

2 chicken breasts, cooked & cubed
1 1/2 cup penne pasta
1 pkg fresh baby spinach (9 oz)
1 tsp dried basil
2 cups spaghetti sauce
1 can diced tomatoes (14.5 oz)
2 oz cream cheese
1 cup shredded mozzarella cheese
2 Tablespoons Parmesan cheese

Defrost chicken in fridge overnight.

Cook pasta according to package, adding spinach to boiling water
for the last minute. Drain and set aside.

Heat chicken, basil, sauce and tomatoes in a large skillet. Bring
to a boil. Decrease heat and simmer for three minutes. Stir in
cream cheese.

Add pasta to chicken mixture and 1/2 cup mozzarella. Pour into 2
quart baking dish.

Bake uncovered at 375 degrees for 20 minutes. Sprinkle with
remaining cheese and bake additional 3 minutes or until melted.