Creamy Chicken And Spinach Dinner


Creamy chicken and Spinach Pasta
  • 1-1/2 cups uncooked pasta (any pasta will work)
  • 1 pound boneless skinless chicken breasts, cut into cubes
  • 1/2 cup chopped onion
  • 2 teaspoons (vegetable or olive) oil
  • 1 can (10-3/4 ounces) condensed cream of chicken (or you can use mushroom) soup, undiluted
  • 1 cup heavy cream (half and half will also work)
  • 10 cups chopped fresh spinach
  • 2 cups shredded mozzarella cheese
  • 1/8 teaspoon pepper
  • Optional: parmesan cheese


Creamy Chicken And Spinach
  1. 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.
  2. 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 another 2 minutes until the spinach is wilted and the cheese melted.
  3. Drain the pasta; add to the chicken mixture and toss to coat. sprinkle with parmesan cheese if desired.

Store leftovers in fridge for up to four days.

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