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Chicken with Pasta and Spinach

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8 oz rotini or penne pasta
1 package (10 oz) fresh spinach
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon paprika
8 oz boneless, skinless chicken breast halves, cut into 2-inch strips
2 tablespoons olive oil
1/2 cup Italian salad dressing
1/2 cup chicken broth
1/2 cup finely chopped onion
2 tablespoons dry sherry
1/4 cup (1 oz.) Sargento Shredded Parmesan Cheese
1 cup (4 oz.) Sargento Shredded Mozzarella - traditional cut, divided


  1. Cook pasta according to package directions. When pasta is done, stir spinach into pot with pasta and cook 1 minute. Drain pasta and spinach together; set aside.
  2. Combine flour, salt and paprika in plastic or paper bag. Add chicken strips; shake bag to coat evenly. Heat oil in large skillet over medium heat; add chicken strips, reserving any flour mixture in bag. Cook chicken 4 minutes or until no longer pink. Add dressing, broth, onion, lemon juice, sherry and remaining reserved flour mixture; cook and stir over medium heat 5 minutes or until hot and bubbly.
  3. Add drained pasta mixture to skillet; toss well and heat through. Remove from heat; stir in Parmesan cheese and 1/2 cup Mozzarella cheese. Transfer to serving plates; top with remaining Mozzarella cheese.
  4. Recipe and photo Courtesy of Sargento ® - April 2021
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