Truth be told, I'm a sucker for pasta and I'm not picky. I've mentioned before that I'm not a big meat-eater, I could eat pasta every night and be wonderfully happy. I have this mental security that as long as pasta is served along with dinner I know I'll like it -- and if not I can always pick around everything and just eat the noodles! So when I found this recipe I had absolutely no reservations about adding another chicken and pasta dish to our kitchen. And I have definitively concluded that anything with the phrase 'parmesan cheese sauce' just has to be good!
Penne with Chicken, Spinach and Parmesan Cheese Sauce (adapted from the Big Book of Easy Suppers)
8 oz penne, or any other pasta you have on hand
2 C cooked chicken breast, cubed
5 oz frozen spinach, thawed and well drained
Parmesan Cheese Sauce
2 Tbsp butter
2 Tbsp flour
1 C whole milk (I used 2% and had beautiful results)
1/4 C chicken broth
1/4 freshly grated Parmesan cheese
1/4 tsp salt
1/2 C sour cream
pinch of pepper
Cook pasta according to package directions. Drain and return to pot. Stir in chicken and spinach and set aside.
While pasta is cooking, melt butter in a medium saucepan over medium heat. Add flour and stir until bubbly. Add milk and broth and stir until smooth and thickened, about 2 min. Add the cheese, salt & pepper. Stir until cheese is melted, about 1 min longer. Remove from heat and stir in the sour cream.
Add hot cheese sauce to pasta pot and toss to blend all ingredients. Season with additional salt and pepper as needed. Serve immediately.
FYI: The recipe says it serves 4 but I halved it and it generously fed 2 1/2 with plenty of leftovers.