I wanted something different for dinner so I went through my cupboard, rummaged through my frige and chose ingredients that I thought would go good together. I tossed everything together and came up with this delicious recipe!!
1Cook the fusilli according to the package directions. Drain in a colander, reserve 1 cup of the cooking liquid and set aside.
2In a large pan, combine the garlic, sun-dried tomatoes, soup, chicken chunks, pesto, cherry peppers, artichokes and green olives. Cook together until the mixture starts to boil. Stir in the baby spinach and the reserved cooking water. Cover the pan, lower the heat and let simmer for about 10 minutes.
3Mix the cooked Fusilli pasta into the pan and mix well. Cover pan and let sit for about another 10 minutes for the flavors to merge.
4Serve with shredded Parmesan Cheese on the top and a side salad.