Print Options
Ingredients
- 1-1/2 cups uncooked penne pasta
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup chopped onion
- 2 teaspoons olive oil
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup heavy whipping cream
- 10 cups coarsely chopped fresh spinach
- 2 cups shredded part-skim mozzarella cheese
- 1/8 teaspoon pepper
- Optional: crushed red pepper flakes and 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 or until chicken is no longer pink.
- 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 1-2 minutes or until spinach is wilted and cheese is melted.
- 3. Drain pasta; add to chicken mixture and toss to coat. If desired, sprinkle with parmesan and red pepper flakes.
Nutrition Facts
1-3/4 cups: 698 calories, 42g fat (22g saturated fat), 170mg cholesterol, 1061mg sodium, 35g carbohydrate (5g sugars, 4g fiber), 45g protein.
© 2024 RDA Enthusiast Brands, LLC
