Fontina Chicken and Pasta Bake
It's another typical winter in Texas - one week it's in single digits, and the next week everyone's wearing short sleeves. You gotta love it
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Ingredients
- 16 oz rotini pasta, uncooked
- 3 tbsp olive oil, divided
- 2 lb boneless skinless chicken breasts, cut into 3/4-inch cubes
- 8 oz sliced mushrooms
- 4 cloves garlic, minced
- 3 cans condensed cream of mushroom soup, undiluted
- 1 1/2 cup chicken broth or stock
- 2 cups Fontina cheese, shredded
- 1 1/4 tsp dried oregano
- 1/2 tsp ground black pepper
- 12 oz fresh baby spinach, coarsely chopped
- 1 can petite diced tomatoes
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