1 lb. (6 c.) tri-colored rotini
1/4 c. olive oil
1 1/2 c. ham, julienned
1/2 c. red peppers, julienned
1/2 c. yellow peppers, julienned
1 c. mushrooms, sliced
1 tbsp. garlic, minced
3/4 c. chicken broth
3/4 c. fresh spinach, chopped
1/2 c. Parmesan cheese
salt and pepper to taste

Cook rotini according to package directions. Heat olive oil in large skillet over medium heat. Sauté ham, peppers and mushrooms for 2 minutes. Add garlic, salt and pepper and cook for about 4 minutes. Add chicken broth and simmer mixture for 2 minutes. Add hot rotini and mix well. Add spinach and cook until the spinach is wilted. Add Parmesan cheese. Blend well and serve.

Serves 6 to 8.