Chicken & Spinach Pasta Bake

This is a quick recipe, and has a lot of flavor. Feel free to use fresh ingredients — I think fresh ingredients always have the best flavor.
Here’s what you need:
Olive Oil
1 small chopped onion
10 oz. of frozen or fresh chopped spinach
1- 8 oz. chive and onion cream cheese
Shredded Mozzarella or Italian Cheese
2 cups chopped chicken (I used rotisserie chicken)
1 can diced tomatoes (use fresh if you’d like)
Preheat your oven to 375. 
Add a small amount of oil to your pan to saute your chopped onion.
Start boiling your noodles.
If you use fresh spinach, be sure you chop A LOT. It cooks down very fast and will look like you hardly added any at all.
Add your chopped chicken and spinach to the onions (and any Italian seasonings you may like – oregano, basil, parsley).
If you use fresh spinach, it will cook (wilt) very quickly, so add it when the onions are ALMOST done sauteing. After the spinach has cooked, transfer everything to a large bowl.
Add your can of tomatoes, or your fresh chopped tomatoes.
Add the cream cheese and pasta.
Stir everything together. Make sure it gets blended well.
Sprinkle with Mozzarella or Italian cheese.
Bake at 375 for 30 minutes or until hot and bubbly.  Enjoy!

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