10 oz. uncooked mostaccioli (tubular pasta)
1 (10 oz.) pkg. frozen, chopped spinach, thawed
2 tsp. oil
2/3 c. chopped onion
2 lg. cloves garlic, minced
1 lb. boned, skinned chicken breast, cut in 1 inch pieces
2 (14 1/2 oz.) cans whole tomatoes, undrained, coarsely chopped
3 tbsp. tomato paste
1/2 c. grated Parmesan cheese
1 1/4 tsp. dried whole basil
3/4 tsp. oregano
1/4 tsp. salt
1/4 tsp. crushed red pepper

Cook mostaccioli according to package directions; drain. Place spinach on paper towels; squeeze until barely moist. In large skillet, place oil and saute onion and garlic until tender. Add chicken; cook just until chicken loses its pink color, stirring constantly. Stir in tomatoes and spices; bring to a boil. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally. Combine pasta, spinach, chicken mixture, and 1/4 cup cheese in a bowl; stir well. Spoon into lightly greased 13 x 9 inch baking dish. Sprinkle with remaining 1/4 cup cheese. Bake at 350 degrees for 20 minutes.