Ingredients

• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 lb dried penne pasta
• 4 cups chicken broth
• 2 cups shredded cooked chicken
• 2 cups chopped baby spinach
• 1/2 cup Caesar salad dressing
• Salt and pepper to taste

Preparation

In a large Dutch oven or pot, heat the oil over medium-high heat. Add the garlic and cook until it is fragrant, about 30 seconds. Stir in the pasta and the broth. Cook, stirrring often, until all of the liquid has been absorbed, about 12 to 14 minutes. Stir in the chicken, Caesar salad dressing, and spinach. Cook until the spinach has wilted and the chicken has heated through, about 2 minutes.
Serve immediately or store in the refrigerator for up to 3 days.