Ingredients

• 400 g rigatoni or penne pasta
• Olive oil
• 200 g  button mushrooms, sliced
• 2 cups shredded skinless cooked chicken
• 2 cups spinach
• 1/4 cup (60ml) lemon juice
• 1 Tbsp olive oil

Directions

Cook pasta following packet directions until al dente. Spray a large non-stick frying pan with oil. Heat on medium high heat and cook mushrooms for 5 mins, or until golden and liquid has evaporated.

Drain pasta, then toss with mushrooms and remaining ingredients. Serve immediately.