Chicken and Spinach Pasta

By bakers_delight85

Double this amount and freeze the leftovers for another meal.

Ingredients

• 1-1/2 cups uncooked medium pasta shells
• 1 medium onion, chopped
• 1 large portobello mushroom, chopped
• 2 garlic cloves, minced
• 1 tsp. olive oil
• 1 Tbsp. all-purpose flour
• 1 cup fat-free milk
• 1/2 cup reduced-sodium chicken broth
• 2-1/2 cups cubed cooked chicken breast
• 1 pkg. (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 6 Tbsp. shredded Parmesan cheese, divided
• 1 tsp. lemon juice
• 1/4 tsp. pepper
• 1/4 tsp. crushed red pepper flakes

Details

Servings 4

Preparation

Step 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.
Add the chicken, spinach, 3 Tbsp. cheese, lemon juice, pepper and pepper flakes; heat through.
Drain pasta; toss with chicken mixture. Sprinkle with remaining cheese.
One serving (1-1/2 cups) = 396 calories, 7g fat, 5g fiber, 40g protein