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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups gluten free pasta shells, uncooked |
1 medium onion, chopped |
1 large portabello mushroom, chopped |
2 garlic cloves, minced |
1 teaspoon olive oil |
1 tablespoon gluten-free flour |
1 cup milk |
1/2 cup reduced-sodium chicken broth |
2 1/2 cups chicken breasts, cooked and cubed |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1 teaspoon lemon juice |
1/4 teaspoon pepper |
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 minute or until thickened.
2. Add the chicken, spinach, lemon juice and pepper; heat through.
3. Drain pasta; toss with chicken mixture.
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