Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 45 minutes
Number of Servings: 4
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Low Fat
High Fiber
Meal Type: Entree
Ingredients
1-1/2 cups Uncooked medium pasta shells
1 Medium onion, chopped
1 Large portobello mushroom, chopped
2 Garlic cloves, minced
1 teaspoon Olive oil
1 tablespoon All-purpose flour
1 cup Fat-free milk
1/2 cup Reduced-sodium chicken broth
2-1/2 cups Cubed cooked chicken breast
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
6 tablespoons Shredded Parmesan cheese, divided
1 teaspoon Lemon juice
1/4 teaspoon Pepper
1/4 teaspoon Crushed red pepper flakes
Preparation
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 tablespoons cheese, lemon juice, pepper and pepper flakes; heat through.
Drain pasta; toss with chicken mixture. Sprinkle with remaining cheese.
Cook's Notes
“One of my favorites! Can’t remember where I got this recipe, but I make it often. You can also double the amounts and freeze the leftovers. I enjoy it because it’s tasty enough—and thick enough—to eat even without the pasta!"
Nutrition Information
Calories: 396
;
Total Fat: 7 g
;
Saturated Fat: 2 g
;
Carbohydrates: 44 g
;
Protein: 40g
;
Fiber: 5 g