Creamy Spinach Chicken Dinner

Prep/Total Time: 30 min.

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 oz) condensed cream of mushroom soup, undiluted

1 cup heavy whipping cream

10 cups coarsely chopped fresh spinach

2 cups (8 ounces) shredded part-skim mozzarella cheese

1/8 teaspoon pepper

• 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 jiuces run clear.
  
• 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. Yeild: 4 servings

One serving: 1 3/4 cups, Calories: 675, Fat: 41 g, saturated fat: 22 g, cholesterol: 180 mg, Sodium: 945 mg, Carbohydrate: 33 g, Fiber: 4 g, Protein: 44 g

I cut back on the spinach (because it was a lot, I used about 5 cups), and also the cheese (I used 1 1/2 cups, but you could cut it down to 1 cup if you wanted). This is a higher calorie meal, but you don't really need too much with it. I just made some garlic bread and that was all we had. It also makes more than 4 servings, it was more like 6 or 7; and that was adult servings with Xander having a few bites. Francois and I both liked it so that was a plus!