Title: Chicken Pasta Toss
Categories: Chicken Casserole Lowfat Pasta
Yield: 4 Servings

1/2		Box (16oz) fusilli/penne
		Pasta
1	tb	Vegetable oil
2		Garlic cloves, minced
1	c	Fresh sliced mushrooms
1		Red bell pepper, thin strips
1	cn	Reduced fat cream of
		Mushroom soup
1/2	c	Low fat milk
2	tb	Dry sherry
1	pk	Perdue Short Cuts (Honey
		Roasted Chicken Breast)
1	pk	Thawed chopped spinach,
		Squeezed dry
		Salt and pepper to taste

Cook pasta following package directions; drain well. Meanwhile, in large skillet, over medium heat, heat oil. Add garlic, mushrooms and red pepper; saute 2-3 minutes until tender. Stir in soup, milk and sherry. Blend well and bring to a simmer. Add SHORT CUTS, spinach and salt and pepper to taste. Cook 3 minutes until heated through. Add drained pasta; toss to combine and heat through.

From the back of a Perdue Short Cuts Honey Roasted Chicken package By fatfree-request@fatfree.com on Jun 16, 1997

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