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Here’s a deliciously simple weeknight dinner for you that I prepared for Goodbite.com and the Real Women of Philadelphia. This is one of those dinners the the whole family loves. Creamy with lots of chicken and full of flavor 
Enjoy!!
I am off to San Diego for the weekend with my traveling BFF Amanda. Follow our fun as we hunt down the best sweet shops the city has to offer I’ll be posting faithfully on Instagram, Facebook and Twitter.
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 other small noodle
1 1/2 cups shredded mozzarella cheese
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 other 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, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish and top with cheese. Bake for 20 to 30 minutes, until cheese is melted.Makes 8 servings
Click HERE to watch a step by step video of me making this dish on Goodbite.com
Have a great weekend!! xoxo
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This was so good and easy to make! I cut the recipe in half, added two small roman tomatoes and used Italian cheese flavored cooking cream.
Made this today with Italian herb 1/3 less fat cooking cream and added broccoli and a can of artichoke hearts. Soooo good! Thanks!
This sounds so good, but you lost me with “cooking creme.” I try to stay clear of adding processed and added preservatives into my family’s food. I’ll be playing around with it to see what I can use to substitute.