Buffalo Chicken Baked Pasta

Buffalo Chicken Baked Pasta, serves 4

• 8oz rotini pasta
• 1 T butter
• 14oz skinless boneless chicken breasts, chopped into bite-sized pieces
• ½ cup plus ¼ cup buffalo wing sauce
• 8oz 1/3 Less Fat Philadelphia Cream Cheese
• ¼ cup reduced fat blue cheese dressing
• 4 cups fresh spinach
• ½ cup reduced fat sharp cheddar, shredded

1. Cook pasta al dente according to box directions.  Drain finished pasta and return it to the pot (turn off the heat when pasta has finished cooking).  Preheat the oven to 450degrees F.
2. While pasta is cooking, heat butter in a sauté pan over medium to medium-high heat.
3. When butter has melted add chicken to the pan and cook until done, about three to five minutes on each side.
4. Add ¼ cup buffalo wing sauce to pan, coat chicken and cook another minute.
5. Remove chicken from pan and reduce heat to medium-low.
6. Combine Philadelphia cream cheese, blue cheese dressing, and remaining ½ cup buffalo wing sauce in the pan.  Heat until melted, about 3minutes.
7. Remove pan from heat and pour sauce into the pot with the pasta.  Add in chicken and spinach and stir to combine.
8. Pour the pasta mixture into an 8x8inch casserole dish.  Top with cheese.
9. Bake pasta 8-10minutes, until cheese is melted and browned.