Mushroom & Spinach Chicken Caccitore

There is nothing more satisfying than a bowl of baked pasta. This dish was inspired by a recipe I saw in the latest Chatelaine magazine. My Mushroom & Spinach Chicken Caccitore is a perfect way to introduce more vegetables in your diet with the iron rich spinach.




1 package of rotini pasta
1 lbs chicken breast bone in
1 pint of mushrooms, chopped
1 bunch of spinach, chopped
1 can of cream of chicken soup
1 tbsp basil
1/2 tbsp thyme
1 tbsp rosemary
salt
pepper
olive oil
200 g of Mozzarella cheese, shredded
200g of Parmesan cheese, grated

1. Preheat oven at 425F. Dress the chicken breasts with olive oil, basil, thyme, rosemary, salt and pepper. Roast chicken for 30 minutes at 425F.

2. Meanwhile cook the pasta al dente about 8 to 10 minutes. Drain and place in a deep casserole dish. Reserve 1 cup of pasta water.

3. Add the mushrooms, spinach and cream of chicken soup. Pour in the pasta water and stir together.

4. Once the chicken in finished cooking cut in bite size pieces and add to the pasta and veggies. Mix in 3/4 of the cheeses.

5. Before putting the casserole dish in the oven top the pasta with the remaining cheese and bake for 30 minutes at 400F.