- 1 1/2 C uncooked rotini pasta
- 1 Tbsp. olive oil
- 1 large onion, chopped
- 1/2 green bell pepper, chopped
- 2 C shredded cooked chicken
- 1 can (14 1/2 ounces) diced tomatoes with Italian –style herbs, undrained
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1 can (6 oz) sliced black olives
- 1 tsp. (or more) dried Italian seasoning
- 2 C (8 oz) shredded mozzarella cheese
- fresh basil sprig (optional)
Preheat oven to 350. Spray 13 X 9 in. baking dish with nonstick cooking spray
Cook pasta according to package directions until al dente. Drain and set aside.
Meanwhile, heat oil in large deep skillet over medium heat until hot. Add onion and bell pepper and salt. Cooke and stir 1 minute. Add chicken, tomatoes with juice, pasta, artichokes, olives and Italian seasoning; mix until combined.
Place half of the chicken mixture in prepared dish; sprinkle with half of cheese. Top with remaining chicken mixture and cheese.
Bake covered, 35 minutes or until hot and bubbly. Garnish with basil if desired.