Chicken Spinach and Mushroom Pasta Bake

INGRéDIéNTS

• 8 oz. rigatoni
• 1 yéllow onion, dicéd
• 1 téaspoon garlic, mincéd
• 10 oz. frozén spinach, cookéd and drainéd
• 2 bonéléss, skinléss chickén bréasts, cubéd
• 8 oz. portobéllo mushrooms, slicéd
• 1 can (14 oz.) dicéd tomatoés
• 1 tub (8 oz.) chivé and onion créam chéésé
• 2 cups mozzarélla chéésé, shréddéd
• 2 téaspoons sugar
• 1/4 téaspoon Italian séasoning
• Salt and péppér to tasté

INSTRUCTIONS

1. Bring a pot of saltéd watér to a boil and cook thé rigatoni until just béforé al dénté
2. Sauté thé onions and garlic in olivé oil ovér médium high héat until fragrant
3. Add chickén cubés and cook until chickén is no longér pink
4. Séason with salt, péppér and Italian séasoning and toss to combiné
5. Add mushrooms and simmér until thé mushrooms cook down and liquid évaporatés, about 10 minutés
6. Drain thé pasta and rinsé with cold watér to stop thé cooking procéss

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