I tried this out a few months ago and loved it. In subsequent preparations, I've tweaked a few things, mostly to the way I do things or personal tastes.

I start with 1.5-2 pounds of boneless, skinless chicken breast haves and cube them raw, using a ceramic knife. Fry that up in olive oil seasoned with garlic & onion powders, parsley, and some ground white pepper. Drain it with a slotted spatula, but don't go overboard soaking up the oil; it's good for the flavor.

For the sauce, I go with condensed cream of chicken soup, and just enough water to fully immerse the chicken and spinach. On the spinach note, I use a decent sized bag of fresh leaves and cut them into strips with a chef's knife, squishing them into a group on the cutting board so they cut easily.

Lastly, I find this dish is best with small pasta. I've been using farfelle (bow ties), but elbow macaroni or ditalini should work just as well.

I made this for my family last night using the recipe posted as well as the suggestions by Mike from NJ who commented on this recipe also. It came out great! I used bowties and my youngest daughter (who doesn't eat alot) had 3 bowls! The whole pot was gone. I will add this to my weeknight dinner schedule! Thank you so much!

Made this dish twice now and my husband and I really like it! Next time, I may tweak it and use less butter to be healthier, but the dish is delicious, and very easy to make.

Very tasty!

Excellent. Husband loved it. Next time I'll use a little less wine and more broth. May also substitute olive oil for some of the butter