Artichoke Chicken Casserole

Ingredients:

• 1½ cups uncooked rotini pasta
• 1 Tblsp. extra virgin olive oil
• 1 medium onion, chopped
• ½ green bell pepper, chopped
• 2 cups cooked, shredded chicken (use store bought cooked chicken and shred it in a food processor or blender)
• 1 14.5 oz. can Italian style diced tomatoes
• 1 14 oz. can artichokes, drained and lightly chopped
• 1 6 oz. can sliced black olives, drained
• 1 tsp. dried Italian seasoning
• 2 cups shredded mozzarella
• 6 fresh basil leaves

Directions:

Cook pasta according to package directions. Heat oil in a large skillet over medium heat. Add onion and pepper and cook for one minute. Add chicken, tomatoes with juice, cooked pasta, artichokes, olives and Italian seasoning. Stir to combine.

Spray a 13 x 9 inch baking pan with non-stick spray. Place half of the chicken mixture into the pan. Top with half the cheese, then remaining chicken mixture and remaining cheese.

Bake, covered, at 350 for 30 minutes. Top with chopped basil.