Baked Chicken & Spinach Pasta

1 lb. pasta (I used whole wheat shells)

4 boneless, skinless chicken breasts (about 2 lbs.), diced

1/4 cup olive oil

8 cloves garlic, minced

1 tsp. salt

5 cups fresh spinach, chopped

1/4 cup white wine

2 cups mozzarella cheese

Preheat the oven to 350°. Set a large pot of water to boil. Once it comes to a rolling boil, salt it and cook the pasta until just al dente. Drain.

While the pasta is cooking, set a large skillet over medium heat. Once it’s hot, heat the olive oil then add the chicken. Brown the chicken on all sides – about 10 minutes. Add the garlic and simmer with the chicken until it’s fragrant and begins to turn golden – about 3 minutes.

Add the salt. spinach and white wine to the skillet and cook for an additional 3 – 5 minutes, or until the spinach begins to wilt. Toss the contents of the skillet with the pasta and place in a casserole dish. Cover with cheese and bake for 25 minutes.

Makes about 8 servings.