kim's creamy chicken, mushroom, and spinach pasta

How To Make kim's creamy chicken, mushroom, and spinach pasta

• Step 1
  Prepare French onion soup reduction (5-10 minutes). In a small saucepan, whisk 1 packet of French onion soup mix into 2 cups of water. Bring to a boil over medium-high heat, stirring occasionally (2-3 minutes). Reduce heat to medium-low and simmer uncovered for 3-5 minutes until slightly thickened (~1 1/2 cups). Continue simmering on low for 5-7 minutes, stirring occasionally, until reduced to about 1/2 cup. Cool slightly and measure out 1/4 cup for the recipe.
• Step 2
  Cook pasta. Boil rotini in salted water until al dente (8-10 minutes). Drain and set aside.
• Step 3
  Cook chicken. Heat olive oil in a large skillet over medium heat. Add chicken, salt, and pepper. Cook until browned and cooked through (5-7 minutes). Remove and set aside.
• Step 4
  Sauté vegetables. In the same skillet, cook mushrooms until they release moisture and brown slightly (5-6 minutes).
• Step 5
  Add onion and garlic; cook until softened (3-4 minutes).
• Step 6
  Make sauce. In a large bowl, whisk together mayonnaise, sour cream, reduced French onion soup (1/4 cup), milk, and Parmesan cheese until smooth.
• Step 7
  In a large bowl, mix cooked pasta, chicken, sautéed mushrooms, onion, garlic, and spinach. Pour sauce over and stir to coat evenly.
• Step 8
  Preheat oven to 375 degrees F (190 degrees C).
• Step 9
  Transfer mixture to a greased 9x13-inch baking dish.
• Step 10
  Top with Monterey Jack cheese.
• Step 11
  Bake for 20-25 minutes until cheese is melted and bubbly.
• Step 12
  Let sit for 5 minutes before serving. I like to serve this with garlic bread and a salad.
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