Mini Fusilli With Creamy Chicken And Spinach - cooking recipe

Ingredients

1 (1 lb) box barilla piccolini mini fusilli
2 tablespoons extra virgin olive oil
1 tablespoon onion, finely chopped
1 lb chicken breast, cubed
1 (6 ounce) bag Baby Spinach, cut in strips
1 cup heavy whipping cream
1/2 cup parmesan cheese, grated
salt and pepper

Preparation

Saute the onion in olive oil for 3 minutes on medium heat then increase to medium-high and add the chicken pieces. Season.
When chicken is cooked (or warmed through if using leftover) add spinach and cream. Simmer 5 minutes.
Meanwhile, cook pasta according to package directions. Drain and toss with sauce.
Stir in cheese before serving.