Spinach Chicken Casserole

• 2 cups uncooked penne pasta
• 3/4 pound boneless skinless chicken breasts, cubed
• 1 small onion, chopped
• 1/2 cup chopped green pepper
• 1 jar (26 ounces) spaghetti sauce
• 1 package (16 ounces) frozen leaf spinach, thawed and squeezed dry
• 1 jar (6 ounces) sliced mushrooms, drained
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 2 cups shredded part-skim mozzarella cheese, divided

1. Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan coated with cooking spray, saute chicken until no longer pink; set aside.
2. In the same pan, saute onion and green pepper until crisp-tender. Add the spaghetti sauce, spinach, mushrooms and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; add chicken and pasta to the pan. Sprinkle with 1 cup cheese and toss to coat.
3. Transfer to a 13x9-in. baking dish coated with cooking spray; sprinkle with remaining cheese. Cover and bake at 350u0b0 for 20-25 minutes or until cheese is melted.

penne pasta, chicken breasts, onion, green pepper, spaghetti sauce, frozen leaf spinach, mushrooms, olives, mozzarella cheese

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