Categories: casserole

Ingredients

• •2 cups uncooked penne pasta
• •3/4 pound Member's Mark® Boneless Skinless Chicken Breasts, cubed
• •1 small onion, chopped
• •1/2 cup chopped green pepper
• •1 jar (26 ounces) spaghetti sauce
• •1 package (16 ounces) frozen leaf spinach, thawed and squeezed dry
• •1 jar (6 ounces) sliced mushrooms, drained
• •1 can (2-1/4 ounces) sliced ripe olives, drained
• •2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

Directions

1. •Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan coated with cooking spray, saute chicken until no longer pink; set aside.

2. • In the same pan, saute onion and green pepper until crisp-tender. Add the spaghetti sauce, spinach, mushrooms and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; add chicken and pasta to the pan. Sprinkle with 1 cup cheese and toss to coat.
3. • Transfer to a 13-in. × 9-in. baking dish coated with cooking spray; sprinkle with remaining cheese. Cover and bake at 350° for 20-25 minutes or until cheese is melted. Yield: 6 servings.

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