1lb.chicken breastsboneless, skinless, cut into 1" pieces
1/2oniondiced
2tsp.olive oil
1cancream of mushroom soupcondensed, undiluted
1cuphalf-and-half
1/4tsp.salt
1/4tsp.black pepperground
1/4tsp.garlic powder
2cupsmozzarella cheesepart-skim, shredded
10cupsspinachfresh
parmesan cheesegrated, optional
red pepper flakesoptional
Instructions
Bring a large pot of water to a boil. Cook pasta according to directions on package. About 8 - 10 minutes or until al dente. Drain.
While pasta is cooking, heat olive oil in a Dutch oven over medium heat. Add the chicken and diced onion and cook 5-6 minutes or until the chicken is no longer pink.
Stir in the condensed soup (no water), and half-and-half. Bring just to a boil. Reduce heat and simmer, uncovered, for 3-4 minutes. Stir in the salt, black pepper, garlic powder, mozzarella cheese, and spinach. Cook until cheese is melted and the spinach is wilted, about 2-3 minutes.
Add drained pasta to the chicken and spinach mixture; stir gently to coat. Serve with grated parmesan cheese and red pepper flakes, if desired.