Ingredients
2 cups uncooked yolk-free whole wheat noodles2 cups sliced fresh mushrooms2 teaspoons olive oil1 garlic clove, minced1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted3/4 cup spaghetti sauce2 cups cubed cooked chicken breast1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1/4 cup shredded Parmesan cheese1-1/2 teaspoons Italian seasoning1/2 cup shredded part-skim mozzarella cheese
Preparation
Cook noodles according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, soup, spaghetti sauce, chicken, spinach, Parmesan cheese and Italian seasoning. Cook for 5-8 minutes or until heated through, stirring occasionally.
Drain noodles; toss with chicken mixture. Sprinkle with mozzarella cheese.
