Cook your pasta to package specifications. 

Warm olive oil in a skillet over medium-high heat. Once warm, add 4 chicken breasts to the pan and cook through, flipping after about 5 minutes to cook evenly on all sides. (We recommend flattening thicker chicken breasts with a mallet for an even, quicker cook).  Add salt and pepper to both sides while cooking.

Once the chicken is cooked through, add two cans of french onion soup to the skillet with the chicken and ½ of a bottle of Elda’s Kitchen Jala-Hot cooking and grilling sauce. Stir, lifting the chicken to let the sauce coat and mix. Let cook for a few minutes, allowing the sauce to come to a boil. Add 1 cup of water and allow it to come to a boil. 

Next, temperature check your chicken to ensure it is cooked through. Once it reaches an internal temperature of 165 degrees Fahrenheit, use two forks to shred the chicken in the skillet.

Once shredded, add your cheese and stir. Then add your spinach, stirring carefully to mix everything together. 

Once your spinach has cooked through, you’re ready to plate! Add your pasta to a bowl and pour your chicken and sauce over it. Top with shredded cheese and enjoy!