|Feeds a family of 4 x 2 , or the 3 people in my house x 2. ;-)|
1 13.5 oz box of whole wheat rotini pasta
1 pkg of Kraft Parmesan Rosemary Garlic Seasoning Blends
1 brick of fat free cream cheese, cubed
1 can of 98% fat free cream of mushroom soup
1 cup of fat free shredded mozzarella cheese
1/8 cup low fat Parmesan
1 cup frozen chopped spinach, thawed and drained.
1/2 can of unseasoned artichoke hearts, drained, chopped finely
2 cups of water
Preheat Oven to 350 degrees. Set water to boil for pasta, cook pasta as per package directions, drain and set aside. Cube chicken breast in 1 inch pieces, spray skillet with non stick canola oil spray, add chicken, and cook over med heat till chicken is just cooked through. Remove chicken from skillet, set aside. Add cream of mushroom soup, to skillet with 1 cup of water, cube the cream cheese and add to pan. Stir with whisk until melted. Add seasoning blends packet to pan, whisk till combined. add additional water a little at at time to achieve desired thickness. Add spinach, and artichokes to pan and stir. Add in cooked chicken, combine, and heat through. Mix the sauce mix with the cooked and drained pasta. Spray an oven safe dish with cooking spray. Add pasta mixture to dish, sprinkle with the mozzarella cheese, and the low fat parmesan. Bake for 20- 25 minutes. Enjoy!