1.25poundsboneless skinless chicken breasts, cut into bite-sized pieces
1medium yellow onion, diced
1/2cupHolland House White Cooking Wine(or white wine of your choice)
10ouncesfresh baby spinach
1/2cupheavy whipping cream
1/2cupshredded Parmesan cheese
1/2cupshredded part-skim mozzarella cheese
4ouncesfull-fat cream cheese
1box(13.25 ounce) whole wheat penne rigate,or pasta of your choice
Cook pasta according to package directions.
Meanwhile, in a large deep skillet, heat olive oil over medium heat. Add chicken and onion and cook until onions are translucent and chicken is cooked through. Add garlic and cook until fragrant, about one minute.
Add Holland House White Cooking Wine and increase heat to medium-high. Cook, stirring occasionally until cooking wine is reduced by about half.
Reduce heat to medium-low, add spinach and lemon zest and cover for 2-3 minutes or until spinach is wilted, stirring occasionally.
Reduce heat to low and add whipping cream, parmesan cheese, mozzarella cheese, and cream cheese. Continue to cook on low, stirring, until all the cheese is melted.
Serve over cooked pasta or stir pasta into sauce. Best served immediately.
If reheating, heat over low heat on the stove and add cream or milk as needed to thin sauce.
If desired, substitute Chardonnay or another dry white wine for the cooking wine.