Baked Chicken Penne Pasta

from Kim

1 1/2 cups multigrain penne pasta, uncooked
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 tsp dried basil leaves
1 jar (14-1/2 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, drained
2 ounces (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp KRAFT Grated Parmesan Cheese

Heat oven to 375. Cook pasta as directed on package

Cook and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.

Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.

Bake 20 min. Sprinkle with remaining cheeses. Bake 3 min.