This recipe is one of those comfy recipes that make you feel like you could curl up by a fire and read a book. Unfortunately it's 106 degrees outside, so I curled up in front of the fridge and sweat through my pajamas, kind of the same thing. The good thing about this recipe is that it doesn't require any oven time and all of the ingredients are easy things you might have around your house already.
Cheesy Tomato Chicken Pasta
2 cups chicken, cooked and cubed
2 cloves garlic, chopped
1 (28 oz) can italian-style diced tomatoes
8 oz. rotini pasta
5 oz. fresh spinach, chopped
1 c. mozzarella cheese
In a large skiller cook the garlic until it becomes fragant, being careful not to burn, this should take a bout a minute. Add the chicken and tomatoes (along with their juice) into the pan and bring to a boil. Stir in the pasta and return to a boil. Cook uncovered about ten minutes or until the shells have been cooked through, stirring occassionally. Stir in the spinach and cook for about 5 minutes or until the spinach leaves are cooked. Sprinkle the cheese on the top of the pasta and serve when melted.