Ingredients
2 cups small pasta shells1/2 pound boneless skinless chicken breasts, cut into 3/4-inch cubes2 tablespoons olive oil, divided1 medium onion, chopped1 medium carrot, finely chopped1 celery rib, chopped1 package (12 ounces) frozen fully cooked Italian meatballs, thawed1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 cup reduced-sodium chicken broth2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme1/2 teaspoon salt1/8 teaspoon pepper3/4 cup shredded Asiago cheese
Preparation
Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink; remove and keep warm.
In the same skillet, saute the onion, carrot and celery in remaining oil until tender. Add the meatballs, soup, spinach, broth, thyme, salt, pepper and reserved chicken; cover and cook until heated through, 4-6 minutes.
Drain pasta; stir into skillet. Sprinkle with cheese.
