Mini Fusilla with Creamy Spinach and Chicken

1 box Mini Fusilli pasta
2 tbsp Olive Oil
1 Onion, Diced
1 pound Chicken, cubed
Salt to taste
Freshly Ground Pepper to taste
6 oz Baby Spinach
1 cup Heavy Whipping Cream
1/2 cup Parmesan Cheese, Grated

Bring a large pot of water to a boil.  Heat oil in a medium skillet over medium heat. Add onion and sauté for 3 minutes. Increase heat to medium-high.  Add chicken; season with salt and pepper. Cook chicken for an additional 3 minutes.  Add spinach and cream; reduce heat and simmer mixture for 5 minutes.

Meanwhile, cook pasta according to the package directions. Drain and toss with the sauce.  Stir in grated Parmesan cheese before serving.

** I sauted fresh garlic with the onion and used canned chicken.