Chicken Spinach and Artichoke Pasta Casserole

INGREDIENTS

1/2 lb

dry rotini pasta

chicken breasts

Salt (fresh cracked pepper)

2 tbsp

vegetable oil to cook chicken

12 oz

jar artichoke hearts (drained and chopped)

9 oz

frozen chopped spinach (thawed and squeezed)

garlic cloves

8 oz

shredded mozzarella cheese

1 cup

fresh grated Romano cheese (split in 2)

You can substitute Fresh grated Parmesan for Romano.

Salt

Fresh cracked pepper

3 tbsp

fresh minced parsley

1/4 cup

mayo

1/4 cup

sour cream

1/2 cup

milk