Ingredients (Serves 6-8)

• - 1 box organic whole wheat pasta
• - 1-2 c. organic pasta sauce
• - 4-6 c. leafy greens, spinach and kale work well, tore into bite sized pieces
• - 1 medium onion, sliced thinly
• - 1-2 cloves garlic, diced
• - 1 c. mushrooms, chopped
• - 2 c. shredded chicken, cooked
• - 1/4 c. whole wheat bread crumbs (optional)
• - 1/2 c. shredded cheese (I used a combo of parm, asiago, and fontina)
• - 1 Tbsp. dried basil
• - 1 Tbsp. dried oregano

Instructions

• Preheat oven to 350 degrees F.
• Cook pasta according to directions. Set aside.
• In a large skillet over medium heat, cook the onions until they begin to soften and caramelize. Then, add garlic and mushrooms until the mushrooms soften, about 3-4 min. Then, add the spinach and kale and cook until the turn bright green and become limp, about 3-5 min.
• In a 9x13 casserole dish, combine the pasta, veggie mixture, shredded chicken, and sauce. Stir to combine and evenly coat pasta. Sprinkle with bread crumbs, cheese, and herbs.
• Place in oven and cook for 5-8 min. or until cheese melts.
• Enjoy!

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