A healthy Mediterranean twist on a classic chicken bake.
2x 400g tomato Soup 500g Large Spiral pasta (or penne) 1 pkt white button mushrooms 280g baby spinach leaves 1 1/2 tbs olive oil 900g chicken breasts
200gm tasty cheese (grated)
Preheat oven to 180°C. Add pasta to a large pot of salted boiling water and cook for 10 minutes.
Meanwhile, heat 1/2 tbsp oil in a large frying pan over high heat. Add half the chicken and cook for 2 minutes on each side or until cooked through and lightly golden. Remove from pan. Heat 1/2 tbsp oil in the pan and cook the remaining chicken.
Heat remaining oil in the pan and fry mushrooms for 3 minutes. Add spinach and cook for a further 2 minutes or until wilted. Add soup, chicken and pasta to the pan, stir to combine and season to taste.
Transfer to a large ovenproof baking dish and top with grated cheese