Canned Chicken Mediterranean Pasta Bake with Feta and Spinach

Preheat your oven to 375°F. In a large pot, bring salted water to a boil and cook 8 ounces of penne pasta according to package instructions until al dente.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 3 cloves of minced garlic and sauté for 1 minute until fragrant.

Stir in 1 cup of chopped sun-dried tomatoes and cook for another 2 minutes. Drain and rinse 2 cans (12.5 ounces each) of canned chicken, then add them to the skillet along with 1 teaspoon of dried oregano and 1/2 teaspoon of red pepper flakes.

Mix well and cook for 3-4 minutes until heated through. Once the pasta is cooked, drain it and add it to the skillet with the chicken mixture.

Toss in 2 cups of fresh spinach and 1 cup of crumbled feta cheese, mixing until the spinach wilts. Transfer the pasta mixture to a greased 9x13 inch baking dish.

Top with an additional 1/2 cup of feta cheese and drizzle with 1 tablespoon of olive oil. Bake in the preheated oven for 20 minutes until bubbly and golden on top.

Let it cool for 5 minutes before serving. Garnish with fresh basil or parsley if desired.