Chicken Florentine

This is one of my families favorite recipes.  I've made a few changes from the original I was given several years ago, using fresh spinach instead of frozen and cutting the chicken into smaller pieces. It's so easy to throw together on a busy weeknight but also has fantastic dinner-party appeal.

4 boneless, skinless chicken breasts
4 - 5 cups pasta sauce
2 cups cream or half & half
2 cups fresh spinach, julienned
freshly grated parmesan cheese
1 box of pasta, prepared

Cut chicken into chunks and place in a sprayed 9x13 pan. Sprinkle with garlic powder, salt and pepper.

In a separate dish, combine sauce, cream or half & half and spinach. I use a combination of 1/2 cup of cream and 1 1/2 cups of half & half. Using all cream is fantastic, but not quite as healthy. Pour the entire mixture over the chicken. Bake at 375*, uncovered for about 40 - 45 minutes, until sauce is bubbling and chicken is cooked completely. Top with parmesan cheese and return to the oven for 5 minutes. Serve hot over pasta.