Was looking for something different to do with left over roisterer chicken this really hit the spot! Super easy to prepare and it had just enough of a tweak in flavor that the whole family loved it.
1 package (13-14 ounces) whole wheat pasta (cooked as instructed)
4 cups cubed cooked chicken
2 cans (29 ounces) tomato sauce (or 1 can of sauce and 1 can (14.5 ounces) of diced stewed tomatoes.)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry (I used fresh.)
1 can (2.25 ounces) sliced ripe olives, drained (optional)
1/4 cup chopped onion
1 chopped red or green pepper
1 teaspoon dried basil
2-3 cloves of garlic diced
1/2 cup shredded part-skim mozzarella cheese
1/2 cup crumbled feta cheese
Preheat oven to 400°, with cooking spray coat a 13x9-in. baking pan.
In a large bowl stir together cooked/drained pasta with chicken, tomato sauce, tomatoes, spinach, olives, onion, red or green pepper, basil and garlic.
Transfer to the baking dish. Sprinkle with cheeses. Bake, uncovered, for 25-30 minutes or until heated through and cheese is melted.