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Tephra

Creamy Tomato Spinach Chicken Pasta

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More adventures in low sodium cooking.

3 boneless, skinless chicken breasts (about two pounds I think)
Garlic and Herb Mrs Dash
2 Tbsp unsalted butter
1 medium onion, chopped
2 cups boiling water
1 Tbsp no sodium chicken buoillon powder
1 can (15oz) no salt added diced tomatoes, undrained
1 box frozen chopped spinach (I forgot to check the size, but in the US it's the stadard box)
8 oz cream cheese

16 oz dry pasta of your choice, cooked

Cut chicken into bite-sized pieces and season liberally with Mrs Dash.

In a heavy 2.5 quart saucepan, melt butter and cook onions until soft and golden brown. Add chicken and cook until no longer pink. Dissolve bouillon powder in water and add to the saucepan with the tomatoes and frozen spinach. When spinach is thawed and sauce is simmering add the cream cheese in chunks, stirring until melted. Serve over pasta.

For a thicker sauce, thaw the spinach and squeeze out the water before adding it to the sauce pan.
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