I love using my precooked chicken in dishes like this one, makes dinner prep a snap! I had a nice bag of baby spinach that needed used up too so, I created this dish. I think adding some cherry tomatoes would have been great (I just didn't have any on hand) My husband would have loved adding in mushrooms but, sadly I am allergic to them...I suggest that you reserve a good cup of pasta water in case your final sauce is 'too tight' (too thick) you can stir in some of the hot pasta water into the final dish and it will loosen up the sauce nicely so that you aren't left with clumpy noodles and a sticky sauce. ~Enjoy! Diane
Creamy Parmesan, Spinach & Chicken Pasta
1/2 lbs pasta/spaghetti noodles
1 10 oz bag baby spinach
1 tsp olive oil
2 cups cooked chicken
2 cups milk
2 tsp butter
2 Tbs flour
1 cup Parmesan cheese, shredded
2 tsp garlic
salt and pepper to taste
Cook noodles according to package instructions, hold noodles aside. **reserve 1 cup of hot pasta/cooking water
In a large skillet, add olive oil and bring to a low-medium heat, add all the spinach and stir down, letting spinach wilt/cook down into pan, add in cooked chicken and lower heat while preparing the sauce.
For the sauce, melt butter in small sauce pan over medium heat.
Whisk in flour to make a roux and gradually stir in milk.
Heat to a boil stirring frequently.
Reduce heat to thicken and add Parmesan cheese and stir till melted.
Season with garlic, salt and pepper to taste. Add sauce into already cooked
chicken/spinach mixture, add in cooked noodles, **if sauce or noodles are too thick or sticky add in some of your reserves pasta/cooking water to loosen sauce & noodles, mix well, serve hot.
Recipe Note: great additions to this dish are mushrooms and/or cherry tomatoes.
Recipe & Photos by: Diane Baker for Canning and Cooking at Home