1 16oz box whole wheat pasta (I used rotini)
12 ounces boneless, skinless chicken breasts, cooked
2 cans cream of mushroom soup
2 cans Rotel (I used one mild and one original)
2 cups fresh mushrooms, sliced
1 tbsp extra virgin olive oil
1 cup chopped bell pepper
1 cup chopped onion
2 cups low fat shredded cheese (I used a Mexican blend)
Salt & Pepper to taste
Preheat the oven to 350 degrees.
Salt and pepper the chicken and boil until cooked through. Once cooked through, remove from water and let cool. Once cool to the touch, dice or shred chicken and set aside. (I usually cook my chicken in advance)
In a large pot, cook pasta in salted water according to package directions or until al dente. Once cooked, remove from heat and drain.
In a large pot, heat EVOO and saute onion and bell pepper for 1-2 minutes. Add the mushroom soup and rotel. Stir over medium heat until well combined. Once soup mixture is warm, add mushrooms and diced chicken. Stir to combine. Salt and pepper to taste.
Spray a 9x13 dish with non-stick spray (I use Trader Joe's EVOO spray). Pour drained pasta in the dish and spread evenly. Pour soup mixture over the pasta. Mix the soup mixture into the pasta. (Make sure to get the soup mixture into the corners. You don't want dry pasta!!)
Sprinkle shredded cheese over the pasta. Cover with foil and bake for 30 minutes or until cheese is melted and bubbling.
Enjoy! This recipe makes fabulous leftovers!!
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