Chicken & Spinach Pasta

• 1-1/2 cups uncooked medium pasta shells
• 1 medium onion, chopped
• 1 large portobello mushroom, chopped
• 2 garlic cloves, minced
• 1 teaspoon olive oil
• 1 tablespoon all-purpose flour
• 1 cup fat-free milk
• 1/2 cup reduced-sodium chicken broth
• 2-1/2 cups cubed cooked chicken breast
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 6 tablespoons shredded Parmesan cheese, divided
• 1 teaspoon lemon juice
• 1/4 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes

1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the onion, mushroom and garlic in oil until tender. Stir in flour until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Add the chicken, spinach, 3 tablespoons cheese, lemon juice, pepper and pepper flakes; heat through.
3. Drain pasta; toss with chicken mixture. Sprinkle with remaining cheese.

pasta shells, onion, portobello mushroom, garlic, olive oil, flour, milk, chicken broth, chicken, spinach, parmesan cheese, lemon juice, pepper, red pepper

Taken from www.tasteofhome.com/recipes/chicken-spinach-pasta/ (may not work)