• 1 1/2 cups uncooked rotini pasta
• 1 tbsp. olive oil
• 1 medium onion, chopped
• 1/2 green pepper, chopped
• 3 (10 or 12.5 oz) cans Chunk Chicken in Water, drained
• 1 (14.5 oz.) can diced tomatoes with italian herbs, drained
• 1 (14 oz.) can artichoke hearts, drained, squeeze dried, and quartered
• 1 (6 oz.) can sliced black olives, drained
• 1 tsp. dried italian seasoning
• 2 cups shredded motzerella cheese
• nonstick cooking spray

Preheat oven to 350° F. Spray 2 quart casserole with nonstick spray. Cook pasta and drain. Heat oil; add onion and pepper and cook, stirring for 1 minute. Add chicken, to-mato, pasta, artichoke, olives, seasoning and mix gently. Place half in casserole, top with half of cheese. Add remaining chicken mixture and top with remaining cheese. Bake 35 minutes.