Total Time: 35 Minutes

Prep: 20 Minutes

Cook: 15 Minutes

Ingredients

Yield: 4 Servings

• • 8 oz uncooked mostaccioli
  • 1/2  cup coarsely chopped sun-dried tomatoes (not packed in oil)
  • 1 cup boiling water
  • 3 Tbsp butter
  • 1 large onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 Tbsp all-purpose flour
  • 2 1/4  cups chicken broth
  • 1 cup half and half cream
  • 3 cups fresh spinach, coarsely chopped
  • 2 cups cooked chicken breast, cubed
  • 1/4  tsp salt
  • 1/8 tsp pepper
  • Fresh basil, thinly sliced

Directions:

1. 1. Cook mostaccioli according to package directions for al dente.
   2. Meanwhile, in a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain.
   3. In a Dutch oven, heat butter over medium heat. Add onion and garlic; cook and stir 4-5 minutes or until tender.
   4. Stir in flour until blended; gradually whisk in broth and cream. Bring to a boil, stirring occasionally; cook and stir 2 minutes or until thickened. Stir in spinach, chicken, drained tomatoes, salt, and pepper.
   5. Drain mostaccioli; add to skillet. Cook until heated through and spinach is wilted, stirring occasionally. Sprinkle with basil.