CREAMY SPINACH AND CHICKEN RIGATONI
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!
Provided by Lauren Wagner
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the flour in a large saucepan over medium heat, and gradually whisk in the milk.
- Bring to a boil and whisk in the chili powder, salt, and pepper.
- Cook, whisking constantly, until the mixture slightly thickens, about 5 minutes.
- Remove from heat.
- In a large nonstick skillet, heat the oil until hot but not smoking over medium heat.
- Add the garlic and cook, stirring frequently, for about 1 minute.
- Add the chicken and cook until slightly browned, about 3 minutes.
- Add the spinach, stirring to coat.
- 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.
- Meanwhile, cook the rigatoni in boiling water until just tender.
- Drain well.
- Transfer chicken mixture to a large bowl, add the rigatoni, and toss to combine.
- Spoon the pasta mixture onto plates and serve.
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