Sign In

Add Recipe

View Recipe

Title
Author
Tags Press Ctrl + Click to select multiple tags.
Ingredients One per line	1 lb. penne pasta 4 Tbsp. unsalted butter 2 cloves garlic, minced 4 Tbsp. all purpose flour 2 cups skim milk 2 Tbsp. light cream cheese 1.5 cups parmesan cheese 2 cups cooked shredded chicken 2 cups fresh spinach, chopped salt and pepper to taste
Directions One per line	Cook the penne in very salty water until al dente. While the pasta cooks, melt butter in a separate large saucepan over medium heat. Add chopped garlic and sautÃ© until fragrant and cooked through, about 2 minutes. Add flour to butter and whisk to combine and form a roux. Let roux cook for 1-2 minutes. Add milk a little at a time, whisking constantly to work out any lumps. Milk will thicken up quickly at the beginning, but as you whisk the rest of the milk in it will loosen the sauce. Cook sauce, whisking occasionally, until thickened, about 6 minutes. Add cream cheese and whisk until cheese has melted. Remove sauce from heat and stir in parmesan cheese, shredded chicken, and spinach into sauce. Stir until cheese has melted. Taste the sauce and add salt and pepper as necessary. Add cooked pasta to sauce and stir until the sauce evenly coats the noodles. Serve immediately.
Video
Pictures

A NEW TAG | Appetizers | Beef | Beverages | Breads | Breakfast | Cakes | Candy | Cookies | Crock Pot | Desserts | Fish | Lunch/Snacks | Main Dishes | Pies | Pork | Poultry | Quick & Easy | Salads | Side Dishes | Soups | Vegetable Dishes