Chicken 'N' Spinach Pasta Bake

• 8 8 ounces gemelli pasta or 8 ounces fusilli
• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 1/2 cup thinly sliced button mushroom cap
• 10 ounces frozen chopped spinach, thawed (optional)
• 3 cups cubed cooked chicken breasts (we used a rotisserie chicken from the store)
• 1 (14 1/2 ounce) can Italian-style diced tomatoes (we used Muir Glen)
• 8 ounces chive & onion cream cheese
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pinch red pepper flakes (optional)
• 1 1/2 cups shredded mozzarella cheese

1. Preheat oven to 375u0b0F.
2. Prepare rigatoni according to package directions, when ready drain and save about 1/4 cup of cooking water (in case you need it to thin out the sauce).
3. Meanwhile, spread oil on bottom of an 11"x7" baking dish; add onion & mushrooms, if using, in a single layer.
4. Bake for 15 minutes or just until tender.
5. Transfer onion & mushrooms to a large bowl, and set aside.
6. Drain chopped spinach well, pressing between layers of paper towels.
7. Stir rigatoni or other pasta, spinach, chicken, and next 5 ingredients(starting with tomatoes through the peppers - if using the red pepper flakes) into onion & mushrooms in bowl.
8. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
9. Bake, covered, for 30 minutes; uncover and bake 15 more minutes or until bubbly.
10. Serve with a nice salad and warm bread or bread sticks!
11. Enjoy!

pasta, olive oil, onion, button mushroom, spinach, chicken breasts, italianstyle diced tomatoes, chive, salt, pepper, red pepper, mozzarella cheese

Taken from www.food.com/recipe/chicken-n-spinach-pasta-bake-212817 (may not work)