Found this recipe in a Holiday magazine and thought it looked fairly simple and normal. It also contains like 5 food groups! My family really liked it. 1 1/2 cups multigrain penne pasta, uncooked
1 pkg. (9oz.) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1 tsp. dried basil leaves
1 jar spaghetti sauce (14 1/2 oz.)
1 can diced tomatoes, drained
2 oz. Neufchatel cheese, cubed
1 cup shredded mozzarella
2 Tbs. shredded Parmesan
*Cook pasta according to directions, adding spinach the last minute of boiling.
Cook and stir chicken and basil in skillet on stove over medium-high heat for 3 minutes. Add sauce and tomatoes. Bring to a boil, then turn down and simmer until chicken is done. Add Neufchatel cheese and stir.
Drain pasta and spinach and add to chicken mixture. Add half of mozzarella and stir. Pour into a casserole dish. Bake at 350 for 25 minutes and then sprinkle with the rest of cheeses and bake 5 more minutes.