Creamy Spinach And Chicken Rigatoni - cooking recipe

Ingredients

2 tablespoons all-purpose flour
2 1/4 cups low-fat milk (1%)
3/4 teaspoon mild chili powder
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon olive oil
2 cloves garlic, minced
1/2 lb boneless skinless chicken breast, cut into 1 inch chunks
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup cheddar cheese, shredded
2 tablespoons grated parmesan cheese
10 ounces rigatoni pasta

Preparation

Place the flour in a large saucepan over medium heat, and gradually whisk in the milk.
Bring to a boil and whisk in the chili powder, salt, and pepper.
Cook, whisking constantly, until the mixture slightly thickens, about 5 minutes.
Remove from heat.
In a large nonstick skillet, heat the oil until hot but not smoking over medium heat.
Add the garlic and cook, stirring frequently, for about 1 minute.
Add the chicken and cook until slightly browned, about 3 minutes.
Add the spinach, stirring to coat.
Stir in the milk mixture, cheddar, and parmesan and cook until the cheddar has melted and the chicken is cooked through, about 2 minutes longer.
Meanwhile, cook the rigatoni in boiling water until just tender.
Drain well.
Transfer chicken mixture to a large bowl, add the rigatoni, and toss to combine.
Spoon the pasta mixture onto plates and serve.