Chicken and Pasta Bake

A great way to use up leftover chicken, and another way for me to use my favourite green, kale!

Chicken & Pasta Bake
- 1 tbsp olive oil
- 2 cups cooked chicken
- 2 carrots, chopped
- 1 onion, chopped
- 1 red pepper, chopped
- 5 or 6 mushrooms, sliced
- 1 can (28 oz) diced tomatoes
- 3 cups rotini or penne
- 3 cups kale, chopped
- 1 1/2 cups shredded mozzarella cheese

Boil water and cook pasta according to directions. Drain and set aside.

In saucepan over medium-high heat saute carrots, onion, pepper and mushrooms in oil 5-10 minutes. Add kale and let wilt, 7 minutes. Add diced tomatoes, bring to a boil and simmer 20 minutes. Add chicken and warm through.

Toss with pasta. Scrape into oven proof dish. Top with mozzarella cheese. Bake uncovered for 20 minutes in 350F oven until cheese is nice and golden.