Creamy Chicken & Spinach

• 1 teaspoon canola oil
• 2 cups sliced mushrooms
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup skim milk
• 12 cup low sodium chicken broth
• 34 lb boneless skinless chicken breast, cubed
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 14 teaspoon fresh ground black pepper
• 4 cups hot cooked medium pasta shells
• 2 tablespoons grated parmesan cheese

1. In a large non-stick skillet heat the oil.
2. Add the mushrooms, onion, and garlic.
3. Cook, stirring as needed, until softened, about 5 minutes.
4. Add the flour and cook, stirring constantly, about 1 minute.
5. Gradually stir in the milk and chicken broth.
6. Cook, stirring constantly, until the mixture boils and thickens, about 3 minutes.
7. Stir in the chicken, spinach and pepper; return to a boil, stirring as needed, until the chicken is cooked through, 6 to 8 minutes.
8. Place the pasta in a serving bowl, add the chicken mixture, and toss to combine.
9. Serve with the Parmesan sprinkled over.

canola oil, mushrooms, onion, garlic, flour, milk, chicken broth, chicken breast, ground black pepper, pasta shells, parmesan cheese

Taken from www.food.com/recipe/creamy-chicken-spinach-66318 (may not work)