Ingredients:
- 6 ounces of elbow macaroni
- 12 ounces of cooked chicken, shredded
- 1/2 cup of diced red onion
- 3/4 cup of lite semisoft cheese with garlic and herb
- 1 cup of milk
- 2/3 cup of chicken stock
- 1 tablespoon all-purpose flour
- 3/4 cup shredded reduced-fat cheddar cheese
- 2 cups of baby spinach
- 1 cup cherry tomatoes, quartered
Directions:
Cook macaroni according to package directions; drain and set aside.
Heat a large nonstick skillet sprayed with cooking spray over medium-high heat. Sauté onion until wilted and then add semisoft cheese and stir until melted. Sprinkle with flour and add milk and stock; whisk together and cook until smooth. Reduce heat to low and add cheddar cheese, stirring until melted. Add spinach, chicken, and pasta. Heat thoroughly and top with tomatoes.
Serve immediately.
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