Creamy Chicken And Spinach

By á-174942

Ingredients

• 1 teaspoon canola oil
• 2 cups sliced mushrooms
• 1 onion chopped
• 2 garlic cloves minced
• 1 tablespoon all-purpose flour
• 1 cup skim milk
• 1/2 cup low-sodium chicken broth
• 3/4 pound boneless skinless chicken breasts cubed
• 1 package frozen chopped spinach - (10 oz) thawed, squeezed dry
• 1/4 teaspoon freshly-ground black pepper
• 4 cups hot cooked medium pasta shells
• 2 tablespoons grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

In a large nonstick skillet, heat the oil. Add the mushrooms, onion and garlic; cook, stirring as needed, until softened, 5 to 6 minutes.

Add the flour and cook, stirring constantly, until the flour is lightly browned, about 1 minute. Gradually stir in the milk and broth; cook, stirring constantly, until the mixture boils and thickens, 2 to 3 minutes. Stir in the chicken, spinach and pepper; return to a boil, stirring as needed. Reduce the heat and simmer, covered, stirring as needed, until the chicken is cooked, 6 to 8 minutes.

Place the pasta in a serving bowl; add the chicken mixture and toss to combine. Serve, sprinkled with the cheese.

This recipe yields 4 servings.

Per Serving: 231 Calories, 3 g Total Fat, 1 g Saturated Fat, 35 mg Cholesterol, 135 mg Sodium, 29 g Total Carbohydrate, 3 g Dietary Fiber, 21 g Protein, 145 mg Calcium.

Serving Provides: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milk.

Points Per Serving: 4.