| 1 box | Piccolini® Mini Fusilli |
| 2 tablespoons | extra virgin olive oil |
| 1 tablespoon | onion, finely chopped |
| 1 pound | chicken breast, cubed |
| 1 bag (6 ounces) | baby spinach, cut in strips |
| 1 cup | heavy whipping cream |
| 1/2 cup | Parmesan cheese, grated |
| to taste | salt |
| to taste | freshly ground black pepper |
BRING a large pot of water to a boil.
HEAT oil in a medium skillet over medium heat. Add onion and saute for 3 minutes. Increase heat to medium-high.
ADD chicken; season with salt and pepper. Cook chicken for 3 minutes.
ADD spinach and cream; reduce heat and simmer mixture for 5 minutes.
Meanwhile, COOK Piccolini® Mini Fusilli according to the package directions. Drain and toss with the sauce.
STIR in grated cheese before serving.