12 ounces thickly sliced cooked chicken or turkey breast (1/4-inch thick), cut into bite-size strips
8 ounces fresh spinach, coarsely chopped
2 tablespoons mayonnaise
1 cup cooked, chopped bacon
1 cup chopped plum (Roma) tomatoes
In 5- to 5 1/2-quart Dutch oven, melt butter over medium heat; add bread
crumbs. Cook for 2 to 4 minutes, stirring frequently, until bread crumbs are
toasted and light brown; remove to small bowl.
Add chicken broth and pasta to Dutch oven; heat to boiling over high
heat. Reduce heat to medium; simmer 12 to 14 minutes, stirring occasionally,
until pasta is al dente and most of liquid is absorbed.
Add shredded cheese and chicken or turkey, stirring frequently, until
cheese is melted.
Gradually add spinach, stirring constantly, until starting to wilt.
Remove from heat; stir in mayonnaise, bacon and tomatoes. Top with toasted
bread crumbs before serving.