I know that not everyone is a fan of eating leftovers, but I love leftovers. I especially love being able to use leftovers in a new way, and that's what I did when I created this meal. The leftover in this case was the chicken. It's a great time saver to cook extra meat so it's ready to go for a later meal. In addition, keeping assorted pastas, block cheeses, veggies and various seasonings on hand makes for quick weekday meals.
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
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
Recipe by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.
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