Fontina Chicken and Pasta Bake | Mike Tries a New Recipe

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