Chicken & Spinach Pasta

• 1 12 cups gluten free pasta shells, uncooked
• 1 medium onion, chopped
• 1 large portabello mushroom, chopped
• 2 garlic cloves, minced
• 1 teaspoon olive oil
• 1 tablespoon gluten-free flour
• 1 cup milk
• 12 cup reduced-sodium chicken broth
• 2 12 cups chicken breasts, cooked and cubed
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 teaspoon lemon juice
• 14 teaspoon pepper

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

pasta shells, onion, portabello mushroom, garlic, olive oil, flour, milk, chicken broth, chicken breasts, lemon juice, pepper

Taken from www.food.com/recipe/chicken-spinach-pasta-388254 (may not work)