Chicken Spinach Pasta

8 oz. rotini or penne pasta
10-oz. pkg. frozen spinach, rinsed and dried
(fresh works fine too)
2 T. flour
¼ t. salt
¼ t. paprika (optional)
8 oz. boneless, skinless chicken breasts, cut into thin strips
2 T. olive oil
½ c. Italian salad dressing (Kraft Zesty is our choice!)
½ c. chicken broth
½ c. finely chopped onion
2 T. lemon juice
2 T. dry sherry (can be omitted)
¼ c. shredded Parmesan cheese
1 c. chef style mozzarella cheese (or six-cheese Italian)

Cook pasta until nearly done. Stir in spinach, cook additional 1 minute. Drain and set aside. Combine flour, salt and paprika in a plastic bag. Add chicken strips and shake to coat evenly.
Heat oil in large skillet over medium heat.  Add chicken. Cook chicken 4 minutes or until no longer pink. Add dressing, broth, onion, lemon juice, sherry and remaining flour mixture; cook and stir over medium heat for 5 minutes or until hot and bubbly. Add drained pasta and spinach to skillet. Toss and heat through. Remove from heat; stir in Parmesan cheese and ½ c. mozzarella. Transfer to plates and top with remaining cheese.

Renee Coyer, Cooks