Ingredients
1-1/2 cups uncooked medium pasta shells1 medium onion, chopped1 large portobello mushroom, chopped2 garlic cloves, minced1 teaspoon olive oil1 tablespoon all-purpose flour1 cup fat-free milk1/2 cup reduced-sodium chicken broth2-1/2 cups cubed cooked chicken breast1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry6 tablespoons shredded Parmesan cheese, divided1 teaspoon lemon juice1/4 teaspoon pepper1/4 teaspoon crushed red pepper flakes
Preparation
Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the onion, mushroom and garlic in oil until tender. Stir in flour until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the chicken, spinach, 3 tablespoons cheese, lemon juice, pepper and pepper flakes; heat through.
Drain pasta; toss with chicken mixture. Sprinkle with remaining cheese.
