Ingredients
- 8 ounces dry penne pasta (1 package)
- 6 cups water boiling
- 1 teaspoon salt
- Sauce
- 1 tablespoon olive oil
- 1 onion, chopped
- 1/2 teaspoon seasoned salt
- 1 clove garlic, smashed
- 8 ounces mushrooms, sliced
- 24 ounces cooked boneless skinless chicken breast, chopped (3 cups)
- 14 ounces Italian-style diced tomatoes, undrained (1 can)
- 1/2 teaspoon Italian seasoning
- 10 ounces frozen spinach, thawed (1 package)
- 4 ounces black olives, sliced, drained
- 8 ounces cream cheese, softened (1 package)
- 12 ounces mozzarella cheese, shredded (1 1/2 cups)
How to Make
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Step 1: Cook pasta in heavily salted boiling water until al dente.
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Step 2: Drain, saving 1/2 cup pasta water.
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Step 3: Heat olive oil in a skillet over medium heat.
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Step 4: Sauté onion and mushrooms until tender.
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Step 5: Season lightly.
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Step 6: Add garlic, chicken and pasta water.
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Step 7: Mix cooked, drained penne pasta, onion, diced tomatoes, spinach, Italian seasoning and cream cheese together in the skillet until the cream cheese melts and coats everything.
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Step 8: Add black olives.
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Step 9: Pour into Pam sprayed 9x13 casserole.
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Step 10: Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
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Step 11: Bake in the preheated oven 350 degrees F for 30 minutes.
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Step 12: Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.
We hope you enjoy this recipe!
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