Chicken & Spinach Pasta Bake 

(my lightened up version from www.savingmoneyli...) 

Serves 8 (generous portions)
326 Calories per serving

8 oz uncooked Ronzoni wheat penne
3/4 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, drained
1 (8 oz) container 1/3 less fat Philadelphia chive & onion cream cheese
1 t salt, ½ t pepper
1½ c reduced fat shredded mozzarella cheese

Prepare pasta according to pkg directions. Spray cooking spray and then spread oil on bottom of 9x13 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.
Drain chopped spinach well. Stir in pasta, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.