2 cups uncooked whole grain or high fiber pasta, any shape
1 tablespoon unsalted butter
3 tablespoons unbleached all-purpose flour
1 3/4 cups 1% milk
1/4 cup white wine or white cooking wine
2 ounces 1/3-less-fat cream cheese, cut into medium chunks
1/2 cup (2 ounces) shredded Parmesan cheese, reserve 2 tablespoons
1/2 cup (2 ounces) shredded Asiago cheese, reserve 2 tablespoons
1 teaspoon minced garlic
1/4 teaspoon black pepper
1/4 teaspoon salt (or to taste)
1 teaspoon canola oil
1 cup diced onion
3 cups torn fresh spinach, lightly packed
2 cups chopped cooked chicken breast
- Preheat oven to 350 degrees F. Cook pasta according to package directions, omitting salt and fat; drain.
- Meanwhile, melt butter in a medium saucepan over medium heat. Whisk flour into milk and add to saucepan along with white wine. Cook, stirring frequently, until milk mixture has thickened, about 8 to 10 minutes. Reduce heat to low and gradually add the cream cheese, stirring with a whisk until melted. Then, gradually add the Parmesan and Asiago cheeses, stirring until melted. Stir in the garlic, black pepper, and salt.
- In a large skillet (ovenproof, if possible), heat canola oil over medium heat. Add onion and cook, stirring frequently, until tender (about 3 to 5 minutes). Reduce heat to low and add spinach, cooking until wilted (about 3 minutes). Add cooked chicken breast, cooked pasta, and cheese sauce and stir until thoroughly mixed and well-coated. If not using an ovenproof skillet, transfer to baking dish; sprinkle with reserved cheeses.
- Place in preheated oven and bake for 15 minutes or until the sauce is bubbly and the cheese is melted.
Yield: about 7 3/4 cups (46 1/2 ounces)
Serving Size: about 1 1/2 cups (9 1/4 ounces)
Allergen Info: contains wheat and dairy