Chicken and Veggies Pasta Casserole

This is one of those "put everything in the same pan and bake" kind of dishes.  It's also hearty and super tasty.  Enjoy!

Ingredients:

-1 lb pasta (I like to use garden rotini)

-1.5 Tbs extra virgin olive oil

-2 chicken breasts, boneless, skinless, cut into chunks

-8 oz mushrooms, chopped

-4 garlic cloves, minced

-3 cans (10 3/4 oz each) cream of mushroom soup

-1.5 cups chicken broth

-6 oz shredded Parmesan cheese, divided

-1 tsp dried oregano leaves

-1 tsp pepepr

-11 oz baby spinach

-4 Roma tomatoes, chopped

Directions:

Preheat oven to 350 F.

Cook pasta according to package directions.  Drain.

While the pasta is cooking, heat the oil in large, oven proof pan (I like to use a wok or large saucepan).

Add the chicken chunks to hot oil and cook until golden brown.  Add the mushrooms and cook for about 5 minutes. Stir in the garlic and cook for 1 more minute.

Add the soup, broth, 1 cup of the cheese, oregano and pepper.  Give it a good stir and bring to a simmer.

Add the spinach and cook for a couple of minutes or until it starts wilting. Toss in the tomatoes.

Add the drained pasta and mix very well.

Sprinkle with remaining cheese and bake in preheated oven for 20-25 minutes.

Remove from the oven and let it sit for about 5 minutes. Dish onto plates and enjoy!