Ingredients
8 ounces uncooked mostaccioli1/2 cup coarsely chopped sun-dried tomatoes (not packed in oil)1 cup boiling water3 tablespoons butter1 large onion, thinly sliced2 garlic cloves, minced2 tablespoons all-purpose flour2-1/4 cups chicken broth1 cup half-and-half cream3 cups coarsely chopped fresh spinach2 cups cubed cooked chicken breast1/4 teaspoon salt1/8 teaspoon pepperThinly sliced fresh basil
Preparation
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.
