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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âOne of my favorites! Canât remember where I got this recipe, but I make it often. You can also double the amounts and freeze the leftovers. I enjoy it because itâs tasty enoughâand thick enoughâto eat even without the pasta!â Pamela Ziemer - Hutchinson, MN Ingredients:
1-1/2 cups uncooked medium pasta shells |
1 medium onion, chopped |
1 large portobello mushroom, chopped |
2 garlic cloves, minced |
1 teaspoon olive oil |
1 tablespoon king arthur unbleached all-purpose flour |
1 cup fat-free milk |
1/2 cup reduced-sodium chicken broth |
2-1/2 cups cubed cooked chicken breast |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
6 tablespoons shredded parmesan cheese, divided |
1 teaspoon lemon juice |
1/4 teaspoon pepper |
1/4 teaspoon crushed red pepper flakes |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the onion, mushroom and garlic in oil until tender. Stir in flour until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Add the chicken, spinach, 3 tablespoons cheese, lemon juice, pepper and pepper flakes; heat through.
3. Drain pasta; toss with chicken mixture. Sprinkle with remaining cheese. Yield: 4 servings.
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