Italian Spinach And Chicken Skillet

• 2 cups uncooked yolk-free whole wheat noodles
• 2 cups sliced fresh mushrooms
• 2 teaspoons olive oil
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 3/4 cup spaghetti sauce
• 2 cups cubed cooked chicken breast
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/4 cup shredded Parmesan cheese
• 1-1/2 teaspoons Italian seasoning
• 1/2 cup shredded part-skim mozzarella cheese

1. Cook noodles according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, soup, spaghetti sauce, chicken, spinach, Parmesan cheese and Italian seasoning. Cook for 5-8 minutes or until heated through, stirring occasionally.
2. Drain noodles; toss with chicken mixture. Sprinkle with mozzarella cheese.

whole wheat noodles, mushrooms, olive oil, garlic, salt, condensed cream, spaghetti sauce, chicken breast, spinach, parmesan cheese, italian seasoning, mozzarella cheese

Taken from www.tasteofhome.com/recipes/italian-spinach-and-chicken-skillet/ (may not work)