Spinach Chicken Casserole

Name: Spinach Chicken Casserole
Ingredients: 2 cups uncooked penne pasta; 3/4 pound 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 shredded part-skim mozzarella cheese, divided

9 ingredients

3 steps

Ingredients

2 cups uncooked penne pasta
3/4 pound 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 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 13x9-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.