portobello and chicken pasta casserole

Ingredients For portobello and chicken pasta casserole

• 8 oz

  penne pasta, uncooked
• 2 Tbsp

  vegetable oil
• 1/2 lb

  portobello mushrooms, thinly sliced
• 1/4 c

  margarine
• 1/4 c

  flour
• 2 lg

  cloves of garlic, minced
• 1/2 tsp

  dried basil
• 1 3/4 c

  milk
• 2 c

  shredded mozzarella cheese
• 1/4 c

  parmesan cheese
• 1/2 c

  shredded monterey jack cheese
• 2

  boneless skinless chicken breasts, cooked, cut into 1 inch pieces
• 1 pkg

  frozen spinach, 10 ounce, thawed, squeezed dry
• 1/4 c

  soy sauce