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Chicken and Spinach Pasta Recipe

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This recipe for Chicken and Spinach Pasta, by , is from The Stallbaumer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Lierz


1 1/2 c. medium pasta shells, uncooked
1 medium onion, chopped
1 large portobella mushroom, chopped
2 garlic cloves, minced
1 tsp. olive oil
1 Tbsp. all-purpose flour
1 c. milk
1/2 c. reduced-sodium chicken broth
2 1/2 c. cooked chicken breast, cubed
1 (10 oz.) pkg. frozen chopped spinach, thawed & squeezed dry
6 Tbsp. Parmesan cheese, shredded, divided
1 tsp. lemon juice
1/4 tsp. pepper
1/4 tsp. crushed red pepper flakes

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 Tbsp. Parmesan cheese, lemon juice, pepper and pepper flakes; heat through.
Drain pasta; toss with chicken mixture. Sprinkle with remaining Parmesan cheese.

Number Of Servings:
Number Of Servings:
4 servings




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