Ingredients:

• 1 tablespoon olive oil
• 6 chicken tenderloins, cubed
• 3 cloves garlic, minced
• 1 tbsp dry Italian Seasoning
• 1/4 cup white cooking wine
• 1/4 cup chicken broth
• 1 (28 ounce) can diced tomatoes
• 4 oz canned mushrooms
• 8 ounces farfalle (bow tie) pasta
• 5 ounces fresh or frozen spinach, chopped
• 1/2 cup shredded mozzarella cheese

Directions:

1. Heat olive oil in a large skillet with a lid over medium heat; cook and stir the chicken and garlic.
2. Cook until the chicken is no longer pink in the center, 5 to 8 minutes.
3. Add wine and chicken broth to skillet, scraping any browned bits of food off of the bottom of the pan.
4. Add diced tomatoes with their juice, mushrooms, and spinach to the skillet and bring to a boil over high heat.
5. Stir in pasta and return to a boil. Cook uncovered, stirring occasionally, until pasta is cooked but still firm to the bite, 8-10 minutes.
6. Spread mozzarella cheese evenly over the mixture; simmer until the cheese has melted and the pasta is bubbling, about 5 minutes.
7. Salt to taste (optional) and serve.

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