This has to be the tastiest thing I’ve made so far from Taste of Home magazine! It was soooo easy and sooo YUMMY!

2 cups small pasta shells (I used whatever pasta I had left over, happened to be fussili)
1/2 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
2 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
1 celery rib, chopped
1 package (12 ounces) frozen fully cooked Italian meatballs, thawed (I used Mama Lucia’s TURKEY meatballs)
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup reduced-sodium chicken broth
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded Asiago cheese
Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink; remove and keep warm.
In the same skillet, saute the onion, carrot and celery in remaining oil until tender. Add the meatballs, soup, spinach, broth, thyme, salt, pepper and reserved chicken; cover and cook for 4-6 minutes or until heated through.
Drain pasta; stir into skillet. Sprinkle with cheese.

Be sure to save some for the next day! You’ll def be craving it

Related posts:

1. Zesty Chicken Tortellini Soup
2. Skillet-Roasted Lemon Chicken with Potatoes
3. Sweet and Savory Meatballs
4. Italian Breaded Pork Chops