Chicken Florentine and Mostaccioli

I have been meaning to make this for quite some time now. It has either been too hot outside to fire up the oven or I run out of a key ingredient like spinach. This is one of my favorite meals. It is so rich and creamy.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  
• 1/4 butter
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 bag of fresh spinach
• 1/4 tsp onion salt
• 1 tbsp lemon juice
• 1 can 98% fat free condensed cream of mushroom soup
• 1 tbsp Italian seasoning - Click here for my homemade recipe
• 1/4 c milk
• 1/4 c heavy cream
  
• 1/2 c Parmesan cheese
• Sherry wine, splash
• 1/2 tbsp sugar
  
• Freshly ground black pepper, to taste
• 1/4 c bacon, cooked and chopped
• 1 c shredded mozzarella cheese
• 8 oz Mostaccioli
  

Directions:

• Preheat oven to 350 degrees.
  
• Heat olive oil in a skillet over medium heat. Saute spinach and season with onion salt. Set aside.
• In a sauce pan over medium heat, combine butter, garlic, lemon juice, cream of mushroom, Italian seasoning, milk, heavy cream, parmesan, sherry and sugar.
• In a baking dish, place the spinach on the bottom.
• Place chicken cubes over the spinach. Season with salt and pepper.
• Pour sauce over all. Top with bacon.
• Bake uncovered for 25 minutes.
• Meanwhile, cook Mostaccioli according to package instructions
  
• Remove from the oven and top with mozzarella cheese.
  
• Bake an additional 10 minutes.
• Serve over Mostaccioli.
• Enjoy!