Once again my cooking magazines have stocked up while I have battled some technical difficulties with my laptop and well, sometimes life just gets in the way. This looks yummy although, not particularly friendly if you are watching your waistline.
1 16oz. pkg. spiral pasta
4 tsp. olive oil
2lbs. boneless skinless chicken breast, cut into 3/4 inch cubes
1/2lb. sliced fresh mushrooms
4 garlic cloves, mincs
3 10 3/4oz. cans cream of mushroom soup, undiluted
1 1/2 C. chicken broth
1 1/2 C. shredded fontina cheese, divided
4 tsp. minced fresh oregano, or 1 1/4 tsp. dried oregano
1/2 tsp. pepper
2 6oz. packages fresh baby spinach, coarsely chopped
2 medium tomatoes, chopped
Preheat oven to 350 degrees. Cook pasta according to package directions for al dente.
Meanwhile, heat 3 tsp. olive oil in a Dutch oven over medium high heat. Add chicken in batches; cook and stir 3-5 minutes or until no linger pink. Remove from pan.
In same pan, add mushrooms to remaining olive oil. Cook and stir over medium high heat 3-5 minutes or until tender.
Add garlic to pan; cook 1 minute longer. Stir in soup, chicken broth, 1 C. cheese, oregano and pepper. Add spinach and tomatoes; return chicken to pan.
Drain pasta; add to soup mixture and toss to combine. Divide between 2 greased 8 inch square baking pan. Sprinkle with remaining cheese. Bake, covered 15-20 minutes until heated through.
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