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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 teaspoon canola oil |
2 cups sliced mushrooms |
1 onion, chopped |
2 cloves garlic, minced |
1 tablespoon all-purpose flour |
1 cup skim milk |
1/2 cup low sodium chicken broth |
3/4 lb boneless skinless chicken breast, cubed |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1/4 teaspoon fresh ground black pepper |
4 cups hot cooked medium pasta shells |
2 tablespoons grated parmesan cheese |
Directions:
1. In a large non-stick skillet heat the oil.
2. Add the mushrooms, onion, and garlic.
3. Cook, stirring as needed, until softened, about 5 minutes.
4. Add the flour and cook, stirring constantly, about 1 minute.
5. Gradually stir in the milk and chicken broth.
6. Cook, stirring constantly, until the mixture boils and thickens, about 3 minutes.
7. Stir in the chicken, spinach and pepper; return to a boil, stirring as needed, until the chicken is cooked through, 6 to 8 minutes.
8. Place the pasta in a serving bowl, add the chicken mixture, and toss to combine.
9. Serve with the Parmesan sprinkled over.
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