Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large ovenproof skillet on medium-high heat. Add chicken; cook and stir 5 to 6 min. or until evenly browned. Stir in pasta sauce.
Drain pasta, reserving 1/2 cup cooking water. Add pasta and reserved water to chicken mixture in skillet along with the spinach; mix lightly.
Combine coating mix, Parmesan and seasonings in medium bowl; stir in shredded cheese. Sprinkle over pasta mixture.
Bake 15 to 20 min. or until heated through.
We really love this recipe which was originally developed using our recently discontinued FRESH TAKE Cheese Bread Crumb Mix. We revised it to use KRAFT Shredded Cheese, SHAKE 'N BAKE Coating Mix and seasonings. Our Kraft Kitchens team has developed substitutions for the entire FRESH TAKE lineup so that you can continue to enjoy the great taste of these products. Click here for our Italian Parmesan substitution guide. Give it a try!
If you don't have an ovenproof skillet, you can use a regular skillet instead. Just wrap handle with several layers of foil before using as directed.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 60g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1-2/3 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.