Spinach & Chicken Cheesy Pasta

16 oz penne pasta, uncooked 1 tbsp olive oil 1/2 pound sliced fresh mushrooms 2 cloves garlic, minced 1 onion, diced 1/2 lb. chicken breast, sliced 1 tablespoon flour 1/2 teaspoon dried basil leaves 1/2 teaspoon dried oregano leaves 1/4 teaspoon crushed red pepper 1 cup fat-free reduced-sodium chicken broth 1/2 (8 ounce) container PHILADELPHIA Neufchatel Cheese, cubed 1 (6 ounce) package baby spinach leaves 1 cup Parmesan Cheese 1 1/2 cups Mozzarella Cheese, shredded, divided Heat oven to 375° F. Cook pasta in large saucepan as directed on package. Heat oil in large skillet on medium heat. Add mushrooms, garlic, onion, and chicken; cook and stir 3 to 4 min. or until chicken is no longer pink. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook and stir 2 to 3 min. or until thickened. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Drain pasta; return to pan or a very large bowl. Add veggie/chicken mixture, spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2 quart casserole (or 13"x9"x2" pan) sprayed with cooking spray; top with remaining mozzarella. Bake 10 min. or until mozzarella is melted.