ITALIAN CHICKEN SKILLET

Ingredients:

1 TBS olive oil

4 skinless, boneless chicken breast halves, cubed

2 cloves garlic, chopped, or to taste

1/2 cup red cooking wine

1 (28 oz) can italian- style diced tomatoes

8 ounces small seashell pasta

5 oz fresh spinach, chopped 

1 cup shredded mozzarella cheese

Directions:

Heat the olive oil in large skillet add the chicken and garlic and cook (covered with lid) until chicken is no longer pink in the center about 5-8 minutes. Pour the wine and diced tomatoes with their juices into the skillet. Bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon. 

Stir in the pasta and return to a boil. Cook uncovered, stirring occasionally, until the pastas has cooked through but are still firm to the bite about 10 min. Spread the spinach on top of the pasta mix, cover and simmer until the spinach is cooked about 5 min. Mix all together and sprinkle the mozzarella cheese evenly over the skillet and simmer until the cheese has melted. Stir all together and serve.