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Creamy Rigatoni with Chicken and Spinach
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Brief Description
Chili powder & garlic add a hint of warmth to this creamy pasta and chicken dish.
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Main Ingredient
pasta, chicken, spinach
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Category: Pasta
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mcarr
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Posted On: Mar 01, 2012
Number of Servings:
Ingredients:
- 2 tablespoons - flour
- 2 1/4 cups - low-fat milk
- 1 1/2 teaspoons - chili powder
- 1/2 teaspoons - salt
- 1/2 teaspoons - freshly ground black pepper
- 1 tablespoons - olive oil
- 2 cloves - garlic minced
- 1/2 pounds - skinless, boneless chicken breasts cut in 1-inch chunks
- 10 ounces - frozen spinach thawed & squeezed dry
- 1/2 cups - shredded cheddar cheese
- 3 tablespoons - grated parmesan cheese
- 10 ounces - rigatoni pasta
Directions:
Start heating a large pot of water to boiling for the pasta. 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 is slightly thickened, about 5-10 minutes. Remove from the heat.
In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Season chicken pieces with salt, pepper, and some Cajun or Chili seasoning. Add the chicken and cook, stirring frequently, until the chicken is lightly browned, about 3-5 minutes. Reduce heat to medium-low. 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 the boiling water until just tender. Drain well. Transfer the chicken mixture to a large bowl, add the rigatoni, and toss to combine. Spoon the pasta mixture onto 4 plates and serve.
Serve with sliced Italian bread.
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