| Creamy Spinach & Chicken Over Pasta |
Recipe Type: Entree
- 1 1/2 Cups Spiga di Puglia Pasta
- 1 Medium Onion, Chopped
- 1 Lb Perdue Fresh Boneless Chicken Breast, Cut Into 1 Inch Pieces
- 2 Teaspoons Extra Virgin Olive Oil
- 1 Can of Condensed Cream of Celery Soup, Undiluted
- 1 Cup Heavy Whipping Cream
- 5 Cups Coarsely Chopped Fresh Spinach
- 2 Cups Crystal Farms Shredded Mozzarella Cheese
- Ground Pepper, To Taste
- 2 Cloves Garlic
- Cook the pasta according to the package.
- While the pasta is cooking, heat up your dutch oven over medium heat.
- Stir the chicken, garlic, onion and oil into oven and let cook for about 5 minutes, or until the chicken is no longer pink.
- Add soup and cream to the pot. Boil over medium heat.
- Reduce heat and let simmer uncovered for 2 minutes. Add spinach, cheese and ground pepper to the pot and let it cook for a minute or two, or until the spinach has wilted and the cheese has melted.
- Add the drained, cooked pasta to your chicken mixture. Toss to coat. Serve.
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