Source: dLife

Chicken, mushrooms, and spinach with a creamy sauce served over pasta.

Servings

1 tsp canola oil
1.5 cup fresh mushroom slices
1 medium onions , chopped
2 medium garlic cloves , minced
1 tbsp white all purpose flour
1 cup fat free milk
0.5 cup fat free reduced sodium chicken broth
0.75 lb boneless skinless chicken breasts , cubed
10 oz frozen chopped spinach , thawed and squeezed dry
0.25 tsp black pepper
4 cup Pasta, shells, small, enriched, cooked
2 tbsp grated Parmesan cheese

1 Heat the oil in a large nonstick pan.
2 Add the mushrooms, onions, and garlic and cook until soft, about 6 minutes.
3 Add the flour and stirring constantly, cook until brown, about 1 minute.
4 Slowly add in the milk and broth. Keep stirring and cook until it boils and gets thick, about 3 minutes.
5 Add the chicken, spinach, and pepper. Bring to a boil again.
6 Lower heat and cover. Simmer until the chicken is cooked, about 7 minutes. Stir as needed.
7 Put pasta shells into a medium bowl and add the chicken mixture and mix.
8 Serve with sprinkled cheese.

For added fiber use whole wheat pasta instead.