Best Of Summer: Pasta Marinara With Chicken

• 1 tablespoon olive or vegetable oil
• 3 cups (about 1/2 pound) sliced fresh mushrooms
• 1 cup chopped onion
• 1 cup coarsely chopped sweet yellow pepper
• 4 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 4 cups chopped fresh tomato or 2 (14 1/2-ounce) cans diced tomatoes in juice, undrained
• 2/3 cup chopped fresh basil or 1 tablespoon dried basil leaves
• Salt and ground black pepper to taste
• 1 package RONZONI HEALTHY HARVEST Linguine, uncooked
• 8 cups (about 1/2 pound) torn fresh spinach
• Grated Parmesan cheese (optional)

1. In large saucepan over medium heat, heat oil; add mushrooms, onion, yellow pepper and garlic. Cook 5 minutes, stirring occasionally; add chicken. Cook until chicken turns white. Add tomato, basil, salt and pepper; heat to boiling. Reduce heat; cook 15 minutes, uncovered, or until sauce thickens. Meanwhile, cook pasta according to package directions. Add spinach to sauce; cook 3 minutes or until spinach wilts. Toss hot pasta and sauce; sprinkle with cheese, if desired

olive, mushrooms, onion, sweet yellow pepper, garlic, chicken breasts, tomato, fresh basil, salt, linguine, fresh spinach, parmesan cheese

Taken from www.myrecipes.com/recipe/best-of-summer-pasta-marinara-with-chicken (may not work)