AVOCADO SPINACH CHICKEN SHELLS
-500 gram pkg. (1/2 lb.) Pasta shells (the medium, bite sized sized ones)
-4 large chicken breasts
-1 Tbsp. Extra virgin olive oil
-fresh ground pepper
-2 garlic cloves, crushed
-1 pkg. Frozen chopped spinach, thawed and well drained
-2 cans cream of mushroom soup
-1/2 cup milk
-1/4 cup Parmesan cheese
-1 large tomato
-1 ripe avocado
Cook pasta according to directions to al dente state. Drain well.
Place in oil in electric skillet. While heating, cut chicken breast into large bite sized chunks. Place in hot oil. Season to taste with seasoning salt and pepper. Add crushed garlic. Cook until chicken is browned and cooked through. Add drained spinach, soup, and milk. Gently simmer for 10 minutes.
While simmering, cut tomato into eight wedges. Remove wet, seedy part of the tomato and then slice into chunks. Stir gently into chicken with the parmesan cheese. Peel and cut avocado into small chunks. Add over top of the dish just before serving. Do not stir in.
This post is linked up with Cooking Thursday at Diary of a Stay at Home Mom