2. Cook and stir chicken and basil in a large nonstick 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 Neufchatel cheese.
3. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzeralla cheese. Spoon into a 2 quart or 8 inch square baking dish.
4. Bake 20 minutes. Sprinkle with remaining cheeses and bake another 3 minutes.
NOTE: I made the entire dish in the skillet on the stove top since my oven was being used for something else. I poured the pasta into the skillet with the chicken and sauce and let simmer, then added the additional cheeses on top to melt - didn't matter much cause family just mixed it all together anyways and not putting it in the oven did not dry it out......very very tasty, and so easy and quick!
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