Chicken Spinach Pasta

Chicken Spinach Pasta

16 oz elbow noodles

1 lb boneless chicken tenders cut up (3 cups)

2 packs frozen spinach

3 Jars White Alfredo Sauce

2 c Mozzarella Cheese shredded

3 Foil containers

3 sandwich bags

Cook noodles, boil chicken.  Mix together and when cool add the frozen spinach and alfredo sauce.  This is enough for 3 meals for 3-4 servings each.  Top container with saran wrap and foil.  Freeze.

Bake thawed at 375 for 30 minutes if chicken is already cooked for sauce to bubble (if the meal is frozen when you bake it, it will take longer than 30 minutes)

Top with Mozzarella Cheese and continue to bake until brown.