|1 lb||2 Boneless Skinless Chicken Breasts||500 g|
|1||Rigatoni, Cooked According To Package Directions||500g|
|1||Sensations By Compliments Tuscan Tomato & Basil Bisque||625mL|
|2||Loosely Packed Baby Spinach||500mL|
|1||Red Pepper, Diced|
|½||Grated Mozzarella Cheese||125mL|
|Per serving (⅙ of the recipe)|
|Total fat||12 g|
|Sat fat||4.5 g|
Preheat oven to 350°F (180°C). In a skillet set over medium heat, add the oil and the chicken breasts and cook about 8 min. per side, or until they reach an internal temperature of 165°F (74°C). Remove from skillet to a plate; once cool enough to handle, cut into bite-size pieces.
In large bowl, mix together chicken, pasta, soup, spinach and red pepper. Pour mixture into 9 x 13-in. (23 x 32-cm.) baking dish. Sprinkle with cheese.
Bake about 20 min., or until soup is bubbling and cheese begins to brown.