Ingredients
- 6 oz whole-wheat pasta, such as rotini or elbows
- 3 Tbsp. extra-virgin olive oil, divided
- 1 small onion, chopped
- 8 oz. white mushrooms, halved if large, sliced
- ½ tsp salt, divided
- ½ tsp ground pepper, divide
- 2 cloves garlic, minced
- 2 Tbsp. all-purpose flour
- 1 ½ cups whole milk
- 1 tsp. Dijon mustard
- ¾ cup grated Parmesan cheese, divided
- 2 cups chopped or shredded cooked chicken
- 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
Instructions
- Preheat oven to 400°F.
- Bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain and set aside.
- Meanwhile, heat 2 tablespoons oil in a large ovenproof skillet over medium heat. Add onion; cook, stirring, until softened, about 2 minutes. Add mushrooms and 1/4 teaspoon each salt and pepper; cook, stirring, until softened, 4 to 6 minutes. Add garlic; cook, stirring, for 1 minute. Transfer the mixture to a large bowl.
- Add the remaining 1 tablespoon oil to the pan. Sprinkle in flour; cook, stirring, for 1 minute. Gradually add milk and mustard; cook, whisking constantly until the sauce thickens, 2 to 3 minutes. Remove from heat and stir in 1/2 cup Parmesan and the remaining 1/4 teaspoon each salt and pepper. Add the pasta, chicken, spinach and the mushroom mixture. Stir until well coated. Smooth the top and sprinkle with the remaining 1/4 cup Parmesan.
- Bake until bubbling, about 15 minutes.
Nutrition
Total Carbohydrate 34g 12% Dietary Fiber 5g 18% Total Sugars 5g Protein 20g 40% Total Fat 14g 18% Saturated Fat 4g 20% Cholesterol 36mg 12% Vitamin A 5746IU 115% Vitamin C 5mg 6% Vitamin D 37IU 9% Vitamin E 3mg 18% Folate 106mcg 27% Vitamin K 177mcg 148% Sodium 479mg 21% Calcium 236mg 18% Iron 3mg 17% Magnesium 100mg 24% Potassium 542mg 12% Zinc 2mg1 8% Vitamin B12 1mcg 42%
Prep Time
10 minutes
Cooking Time
40 minutes
Total Time
50 minutes
Serves
6
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