Creamy Chicken Rigatoni

I got this recipe years ago from my mother. Who knows where she found it but it's been a favorite for a dozen years. Whether you like spinach or not, whether you eat your veggies or not, you'll love this--I always have to tell the kids to slow down and take smaller bites, chew between gulps, etc. when this is on the menu.

Oh, and the sauce makes enough for two meals.

3 tablespoons butter
1/4 c flour
5 cups milk
2 teaspoons mild chili powder
3/4 teaspoon salt
½ teaspoon pepper
1 tablespoon olive oil
4 cloves minced garlic
½ pound diced, chicken
8 ounces finely chopped frozen spinach, thawed
6 ounces grated cheddar
2 tablespoons Parmesan, plus some for topping
16 ounces of cooked penne

Melt the butter and add the flour, whisking to combine. Slowly whisk in the milk and cook over a medium heat until the sauce is thick and bubbly. Add the chili powder, salt and pepper.

Meanwhile, saute chicken and garlic in the olive oil until it begins to brown then add the spinach, heating throughly and cooking the chicken until it's done. Add the chicken mixture to the sauce then add the grated cheddar and Parmesan, stirring until the cheeses melt. Serve over cooked rigatoni and topped with shredded Parmesan.

Technorati tags: chicken, pasta, spinach, cheese