Creamy Chicken & Spinach Pasta Bake

The last time I featured a pasta recipe, I was contacted by a representative of Barilla pasta to see if I would be interested in receiving a few boxes of their pasta 'to help with my upcoming cooking endeavours'.   But of course!  Last week a pasta delivery arrived on my doorstep. So today I am sharing my first 'endeavour' with the Barilla pasta.  It's a quick and easy pasta dish using ready made soup from the grocery store deli.  It has many possibilities...but we rather liked this one!

• 1 tablespoon olive oil
• 2 boneless chicken breasts, cut into thin slices
• salt and pepper
• 1 lb. / 500 g pasta (rigatoni, bow-tie or penne), cooked according to package directions
• 2 1/2 cups / 625 ml Tuscan Tomato Basil Soup*
• 2 cups baby spinach 
• 1 red pepper, seeded and sliced into thin strips
• 1 cup grated mozzarella cheese

1. Preheat oven to 350°F.
2. Season  chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add the chicken; cook, stirring constantly, until opaque throughout, about 4 minutes. 
3. In a large bowl, mix together chicken, pasta, soup, spinach and red pepper.
4. Pour mixture into a 9 x 13 inch baking dish.
5. Sprinkle with cheese.
6. Bake about 25 minutes, or until bubbly and cheese begins to brown.

*Or use 2 1/2 cups of your favorite tomato soup

 Serves 6.

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