Tuscan Chicken Florentine Penne Pasta Bake Recipe

Ingredients

• 8 ounces dry penne pasta (1 package)
• 6 cups water boiling
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 onion, chopped
• 1/2 teaspoon seasoned salt
• 1 clove garlic, smashed
• 8 ounces mushrooms, sliced
• 24 ounces cooked boneless skinless chicken breast, chopped (3 cups)
• 14 ounces Italian-style diced tomatoes, undrained (1 can)
• 1/2 teaspoon Italian seasoning
• 10 ounces frozen spinach, thawed (1 package)
• 4 ounces black olives, sliced, drained
• 8 ounces cream cheese, softened (1 package)
• 12 ounces mozzarella cheese, shredded (1 1/2 cups)