Ingredients

• 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

Directions

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.