Creamy Spinach and Chicken Rigatoni |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I am a nutrition fanatic, but I live in New Orleans and like a lot of flavor. This low-fat italian dish has all dat and more. The flour-based cream sauce provides richness while remaining heart healthy! Ingredients:
2 tablespoons all-purpose flour |
2 1/4 cups low-fat milk (1%) |
3/4 teaspoon mild chili powder |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 tablespoon olive oil |
2 cloves garlic, minced |
1/2 lb boneless skinless chicken breast, cut into 1 inch chunks |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1/2 cup cheddar cheese, shredded |
2 tablespoons grated parmesan cheese |
10 ounces rigatoni pasta |
Directions:
1. Place the flour in a large saucepan over medium heat, and gradually whisk in the milk.
2. Bring to a boil and whisk in the chili powder, salt, and pepper.
3. Cook, whisking constantly, until the mixture slightly thickens, about 5 minutes.
4. Remove from heat.
5. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat.
6. Add the garlic and cook, stirring frequently, for about 1 minute.
7. Add the chicken and cook until slightly browned, about 3 minutes.
8. Add the spinach, stirring to coat.
9. Stir in the milk mixture, cheddar, and parmesan and cook until the cheddar has melted and the chicken is cooked through, about 2 minutes longer.
10. Meanwhile, cook the rigatoni in boiling water until just tender.
11. Drain well.
12. Transfer chicken mixture to a large bowl, add the rigatoni, and toss to combine.
13. Spoon the pasta mixture onto plates and serve.
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