CHICKEN & SPINACH MOSTACCIOLI

Chicken & Spinach Mostaccioli image

So simple but so good, this saucy pasta dish is always well received. I love that I can prepare in no time on weeknight, but it tastes like I slaved all day. A sprinkle of fresh basil on top adds just the right sweetness. -Susan Hein, Burlington, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

8 ounces uncooked mostaccioli
1/2 cup coarsely chopped sun-dried tomatoes (not packed in oil)
1 cup boiling water
3 tablespoons butter
1 large onion, thinly sliced
2 garlic cloves, minced
2 tablespoons all-purpose flour
2-1/4 cups chicken broth
1 cup half-and-half cream
3 cups coarsely chopped fresh spinach
2 cups cubed cooked chicken breast
1/4 teaspoon salt
1/8 teaspoon pepper
Thinly sliced fresh basil

Steps:

Cook mostaccioli according to package directions for al dente. Meanwhile, in a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain., In a Dutch oven, heat butter over medium heat. Add onion and garlic; cook and stir 4-5 minutes or until tender. Stir in flour until blended; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in spinach, chicken, drained tomatoes, salt and pepper., Drain mostaccioli; add to the pan. Cook until heated through and spinach is wilted, stirring occasionally. Sprinkle with basil.

Nutrition Facts : Calories 527 calories, Fat 19g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 997mg sodium, Carbohydrate 55g carbohydrate (9g sugars, Fiber 4g fiber), Protein 33g protein.