Chicken Spinach Pasta
For a quick and easy 30-minute meal that won't disappoint, look no further!
Ingredients
- 4 ounces uncooked penne pasta about 1½ cups
- 1 pound boneless skinless chicken breasts cut into 1-inch cubes
- ½ cup chopped onion
- 2 teaspoons olive oil
- 1 10¾-ounce can condensed cream of mushroom soup undiluted
- 1 cup heavy whipping cream or half-and-half
- 1 10-ounce package coarsely chopped fresh spinach about 10 cups
- 8 ounces shredded part-skim mozzarella cheese about 2 cups
- ¼ teaspoon pepper
- crushed red pepper flakes optional
- Parmesan cheese optional
Instructions
- Cook pasta according to package directions. Meanwhile, in a Dutch oven over medium heat, cook and stir chicken and onion in oil for 5 minutes or until chicken is no longer pink.
- Stir in soup and cream. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2 minutes. Stir in the spinach, cheese and pepper; cook for 1-2 minutes or until spinach is wilted and cheese is melted.
- Drain pasta; add to chicken mixture and toss to coat. If desired, sprinkle with red pepper flakes and Parmesan.