Creamy Spinach Chicken Dinner
From McGough's Recipes
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
- 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.
Notes
How can you make this creamy spinach chicken your own?
- Try adding other ingredients, such as sun-dried tomatoes, to this chicken dinner. You can also use other cuts of chicken instead of chicken breasts; we recommend thighs. (Here are recipes for every cut of chicken.)
Can you use frozen spinach instead of fresh spinach?
- Yes, you may substitute frozen spinach instead of fresh. Do keep in mind that a bag of frozen spinach yields about 1-1/2 cups after cooking.
How do you store this creamy spinach chicken?
- Cooked creamy spinach chicken lasts for about four days when stored in an airtight container in the fridge. Check out our guide on how long leftovers last for more info.