Chicken & Spinach Mostaccioli |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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So simple but so good, this saucy pasta dish is always well received. I love that I can prepare in no time on weeknight, but it tastes like I slaved all day. A sprinkle of fresh basil on top adds just the right sweetness. Ingredients:
8 ounces uncooked mostaccioli |
1/2 cup coarsely chopped sun-dried tomatoes (not packed in oil) |
1 cup boiling water |
3 tablespoons butter |
1 large onion, thinly sliced |
2 garlic cloves, minced |
2 tablespoons king arthur unbleached all-purpose flour |
2-1/4 cups chicken broth |
1 cup half-and-half cream |
3 cups coarsely chopped fresh spinach |
2 cups cubed cooked chicken breast |
1/4 teaspoon salt |
1/8 teaspoon pepper |
thinly sliced fresh basil |
Directions:
1. Cook mostaccioli according to package directions for al dente. Meanwhile, in a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain.
2. In a Dutch oven, heat butter over medium heat. Add onion and garlic; cook and stir 4-5 minutes or until tender. Stir in flour until blended; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in spinach, chicken, drained tomatoes, salt and pepper.
3. Drain mostaccioli; add to the pan. Cook until heated through and spinach is wilted, stirring occasionally. Sprinkle with basil. Yield: 4 servings.
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