This is my submission for the Real Women of Philadelphia.
1 1/2 LB boneless skinless chicken breast cut to 1″ cubes
4 garlic cloves
2 tsp pepper
4 tbsp olive oil
2 cups of penne pasta, uncooked
9 ounces of fresh spinach leaves
26 ounces of spaghetti sauce
1 14 ounce can of Italian style diced tomatoes, undrained
1 brick of Philadelphia cream cheese
1/2 cup grated Parmesan cheese
Mash the garlic, add the salt and pepper and form a paste. Add the olive oil and mix well. Add the seasoning to the chicken. Marinate in the refrigerator for at least 2 hours (over night for best results). Cook pasta in a large pot as directed in the package, add spinach to the boiling water the last minute. In a large skillet, add the chicken and cook for 4-5 minutes until brown mixing so that the garlic does not burn. Sir in the spaghetti sauce and the diced tomatoes; bring to a boil. Simmer at low heat for 5 more minutes. Remove from heat; stir in the Philadelphia cream cheese until melted. Drain the pasta and return it to the pot. Add the spaghetti sauce and mozzarella cheese to chicken. Mix well. Spoon contents into a baking dish, sprinkle with the grated Parmesan cheese and bake in pre-heated oven for 10-15 minutes at 350 until Parmesan is melted and slightly browned on top.