Ingredients
12 oz. uncooked Barilla penne pasta
2 (10 oz.) boxes of Green Giant frozen spinach
8 oz. Philadelphia cream cheese
1/2 cup Kraft mayonnaise (you can substitute low-fat)
1 tsp. McCormick garlic powder
1/2 tsp. Morton salt
1/4 tsp. McCormick coarse black pepper
1 and 1/2 cup Sargento shredded mozzarella cheese, divided
1 lb. diced cooked chicken (about 2 Tyson breasts)
2 (14oz.) cans Progresso baby artichoke hearts, drained
1/4 cup Sargento shredded parmesan Cheese
Instructions
Cook penne pasta according to package directions. Drain and set aside.
Preheat oven to 350ºF
Put spinach in a large microwave-safe bowl and defrost in the microwave. Add cream cheese and warm 30 seconds. Stir. Heat for another 30 seconds. Stir until smoothly combined with the spinach. Add mayonnaise, garlic powder, salt, and pepper.
Return drained pasta to pot along with spinach sauce, 1 cup of the shredded mozzarella, diced chicken, and baby artichoke hearts. Stir until all the pasta is coated. Turn into a 3-quart, 13×9″ pan. Top with the remaining 1/2 cup mozzarella and with the Parmesan cheese.
Bake until heated through and browned a bit on top, about 30 minutes
