Serves 4-6
Ingredients:
1 1/2 cups uncooked pasta
1 lb. boneless skinless chicken breasts, cut into 1 inch cubes
1/2 cup chopped onion
2 tsp. olive oil
1 can cream of mushroom soup
1 cup heavy whipping cream
10 cups coarsely chopped fresh spinach (or a box of frozen spinach)
2 cups shredded mozzarella cheese
1/8 tsp. pepper
*garlic salt to taste
*fresh sliced mushrooms
Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet or dutch oven over medium heat, cook and stir chicken in oil for 3 minutes. Season chicken while its cooking with pepper, and garlic salt. Add in onions and mushrooms* and cook for another several minutes or until chicken juices run clear. Stir in soup and whipping cream. Bring to a boil over medium heat. reduce heat; simmer, uncovered, for 2 minutes. Stir in the spinach, and cheese; cook for 1-2 minutes or until spinach is wilted and cheese melted. Drain pasta and add to chicken mixture; toss to coat.
*I adjusted the recipe by adding some garlic salt (you could also use garlic powder, and salt) and fresh mushrooms (1/2 a package). It is another keeper recipe for sure.
