1 package (12 ounces) whole wheat penne pasta
4 cups cubed cooked chicken breast
1 can (29 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup chopped red onion
2 tablespoons chopped green bell pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup shredded part-skim mozzarella cheese
1/2 cup crumbled feta cheese
Cook pasta according to package directions; drain.
In a large bowl, combine the pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano.
Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, at 400° for 25-30 minutes or until heated through and cheese is melted.
Yield: 8 servings.