Creamy Chicken Mushroom Florentine

3 boneless, skinless chicken breasts (baked)
8 oz pkg of fresh, sliced mushrooms
1/4 onion, chopped
3 cup fresh spinach
6 servings whole wheat spaghetti noodles
1 can Cheesy Ragu Light Parmesan Alfredo Sauce
1 tbsp butter

Bake chicken with any seasonings you desire (seasonings not included in nutritional information). [I like to bake lots of chicken at one time and use it throughout the week for various recipes.] Cut chicken into small, bite-sized pieces. Begin cooking pasta according to package directions.
In a large saucepan, melt butter over medium high heat (I also added dried chives and oregano; not included in nutritional information). Add mushrooms and onion, simmer and stir for several minutes. Add chicken and stir to combine. Add spinach, stirring to combine. Recover and allow chicken to warm (if it was refrigerated, as mine had been). Add alfredo sauce as soon as spinach begins to wilt. Allow sauce to heat, while portioning out the pasta. Pour sauce mixture on top of the pasta.
Optional, top with grated cheese (not included in nutrition information).


Serving Size: 6 servings