2 tablespoons extra virgin olive oil
1 cup finely chopped white onion
1 clove minced garlic
4 cups baby spinach leaves
2 cups cooked shredded chicken breast
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Cups Philadelphia Cooking Creme
1 pound bowtie pasta or another small noodle
1 1/2 cups shredded mozzarella cheese
1-Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with non-stick cooking spray.
2-Place oil in Dutch oven or large pot over medium heat. Add onion and cook, stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, salt, and pepper, and cook until heated through about 3 minutes. Add cooking cream, stirring to combine.
3-Cook pasta according to package directions, drains and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to a prepared baking dish and top with cheese. Bake for 20 to 30 minutes, until cheese, is melted.Makes 8 servings.