1 1/2 lbs. chicken breast tenders
1 bag pre washed spinach
Baby bella mushrooms(2 cups,chopped)
Garlic(2 cloves,grated)
1 16 oz box of ziti or rigatoni
2 10 oz. bags Sargento shredded swiss/guyere cheese
Sherry(couple of splashes)
Olive oil (2-3 tbsp.)
Thyme(1/4 tsp.)
Oregano(1/4 tsp.)
Butter(1 tbsp.)
Salt and pepper to taste
In a pot boil noodles to aldente and set aside. In a large bowl,add chicken,thyme,oregano,salt, pepper and 1 tbsp of olive oil. Mix well. Put onto a cookie sheet and bake in a pre heated oven(375 degrees) for about 12-13 minutes or until cooked. Take out of oven and dice chicken when cooled a bit. Set aside. While the chicken is cooking,use a large non stick pan. Add the remaining olive oil,heat on med heat,add grated garlic cloves and continuously stir for about 2 minutes. Add spinach to garlic and cook until wilted. In another pot,add butter and cook on med high heat,add mushrooms and cook for 2-3 minutes. Add a splash of sherry to deglaze pot. Let it cook out for a few minutes. Take a large bowl and mix all cooked ingredients together. Add about half to a non stick cake pan(or whatever pans you have for oven use) add 1st bag of cheese. Add rest of mixture and top with remaining cheese. Cook in a preheated 375 degree oven until cheese is melted. Enjoy:)
