-
1
Preheat oven to 350 degrees.
-
2
Bake or poach chicken breasts then dice when cool enough to handle, set aside.
-
3
Cook pasta of your choice in salted, boiling water - I used small penne.
-
4
Drain and rinse, then put the pasta back into the large pot and set aside.
-
5
Defrost spinich in microwave (put the whole box in a bowl to do this as the liquid will run all over your microwave!).
-
6
Once defrosted, put the spinich into a clean kitchen towel and twist to squeeze out the extra moisture, then set it aside.
-
7
In a deep skillet or sauce pan saute onion on medium in olive oil until completely softened, salt and pepper to taste while sauting.
-
8
Stir in garlic and saute an extra minute or two.
-
9
Slide onion and garlic to side of pan and add butter in the open space.
-
10
Once melted add flour to form a rue and mix with the onions and garlic.
-
11
Pour broth and milk into the pan and mix well.
-
12
Bring up to a simmer and cook until thickened.
-
13
Once thickened, stir 1 1/2 cups of the shredded cheese into the sauce and stir until melted.
-
14
Pull the spinich apart with your fingers and add to the sauce, stir well.
-
15
Add the mushrooms and stir some more!
-
16
Finally put the chicken and the sauce into the large pot of pasta and mix well.
-
17
You can eat it now as is, or pour the mixture into a large casserole dish and top with the remaining shredded cheese and the parmesan cheese.
-
18
Bake at 350 for about 20 minutes or until the cheese is melted and lightly browned.
-
19
Serve with garlic bread and a great salad for a complete meal!
-
20
Enjoy!
