Ingredients
1-1/2 cups uncooked penne pasta1 pound boneless skinless chicken breasts, cut into 1-inch cubes1/2 cup chopped onion2 teaspoons olive oil1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 cup heavy whipping cream10 cups coarsely chopped fresh spinach2 cups shredded part-skim mozzarella cheese1/8 teaspoon pepperOptional: crushed red pepper flakes and parmesan cheese
Preparation
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 parmesan and red pepper flakes.
