Ingredients
12 ounces uncooked whole wheat penne pasta1 pound lean ground chicken1 small onion, finely chopped1 teaspoon garlic powder, divided 1 teaspoon Italian seasoning1/2 teaspoon salt1/4 teaspoon pepper1 can (14-1/2 ounces) diced tomatoes, undrained3 ounces reduced-fat cream cheese1/2 cup reduced-fat sour cream1 cup shredded part-skim mozzarella cheese, divided Optional: Minced fresh parsley and crushed red pepper flakes
Preparation
Preheat oven to 400°. Cook pasta according to package directions for al dente. Drain, reserving 1/3 cup pasta water; return all to pot.
Meanwhile, in a large skillet, cook and crumble chicken with onion, 1/2 teaspoon garlic powder and remaining seasonings over medium-high heat until no longer pink, 5-7 minutes. Stir in tomatoes; bring to a boil. Add to pasta; toss to combine. Transfer to a 13x9-in. baking dish coated with cooking spray.
Mix cream cheese, sour cream, 1/2 cup mozzarella cheese and remaining garlic powder. Drop mixture by tablespoonfuls over pasta. Sprinkle with remaining mozzarella cheese.
Bake, uncovered, until cheese is melted, 8-10 minutes. If desired, sprinkle with parsley and pepper flakes.
