Recipe: Creamy Chicken and Spinach

This recipe is excellent and no one even knows it's a Weight Watchers recipe.

Creamy Chicken and Spinach
(4 Servings)

1 tsp canola oil
2 cups sliced mushrooms
1 onion, chopped
2 garlic cloves, minced
1 Tbsp all-purpose flour
1 cup skim milk
1/2 cup low-sodium chicken broth
3/4 pound skinless boneless chicken breasts, cubed
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/4 tsp freshly ground black pepper
4 cups hot cooked medium pasta shells
2 Tbsp grated Parmesan cheese

In a large non-stick skillet heat the oil. Add the mushrooms, onion, and garlic. Cook, stirring as needed, until softened, about 5 minutes.

Add the flour and cook, stirring constantly, about 1 minute. Gradually stir in the milk and chicken broth. Cook, stirring constantly, until the mixture boils and thickens, about 3 minutes. Stir in the chicken, spinach and pepper; return to a boil, stirring as needed, until the chicken is cooked through, 6 to 8 minutes. (Note: I've also used pre-cooked chicken successfully. In that event, just cook until the chicken is heated through.)

Place the pasta in a serving bowl, add the chicken mixture, and toss to combine. Serve with the Parmesan sprinkled over.