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Fontina Chicken & Pasta Bake
Ingredients
  • 1 package (16 ounces) uncooked spiral pasta
  • 4 teaspoons olive oil, divided
  • 2 pounds boneless skinless chicken breasts, cut into ¾-inch cubes
  • ½ pound sliced fresh mushrooms
  • 4 garlic cloves, minced
  • 3 cans (10-¾ ounces each) condensed cream of mushroom soup, undiluted
  • 1-½ cups chicken broth
  • 1-½ cups shredded fontina cheese, divided
  • 4 teaspoons minced fresh oregano or 1-¼ teaspoons dried oregano
  • ½ teaspoon pepper
  • 2 packages (6 ounces each) fresh baby spinach, coarsely chopped
  • 2 medium tomatoes, chopped
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