MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rotini Pasta With Cheese Sauce
Categories: Pasta
Yield: 1 Batch

MMMMM---------------------------PASTA--------------------------------
12 oz Rotini pasta
2 tb Olive oil
2 c Cooked chicken breast; diced
1 tb Garlic; minced
10 oz Can Rotel diced tomatoes and
- green chilies, drained
2 c Fresh spinach

MMMMM------------------------CHEESE SAUCE-----------------------------
1/4 c Butter
1/4 c All-purpose flour
2 c Heavy cream or half-and-half
1 c Cheddar cheese; shredded
1 c Mozzarella cheese; shredded
1/2 c Cream cheese; softened
1/2 ts Smoked paprika
1/2 ts Onion powder
Salt and pepper; to taste

MMMMM------------------------FOR SERVING-----------------------------
Garlic bread or buttered
- toasted rolls
Fresh parsley; chopped,
- for garnish (optional)

Start by bringing a large pot of salted water to a boil. Cook the
rotini pasta until just al dente; drain and set it aside.

In a large skillet, heat olive oil over medium heat. Add minced
garlic and cook until translucent.

Add the cooked, diced chicken and saute it until golden and warmed
through. Next, stir in the drained Rotel tomatoes and fresh spinach,
cooking until the spinach wilts. Remove the skillet from heat and set
it aside while making the cheese sauce.

In a separate saucepan, melt butter and whisk in flour to create a
roux. Let it cook for about 1 to 2 minutes, just until it turns a
pale golden color.

Slowly pour in the heavy cream, whisking constantly to avoid lumps.
Once it's thickened slightly, add the cheddar, mozzarella, and cream
cheese, stirring until the sauce is velvety smooth.

Season with smoked paprika, onion powder, and salt and pepper to
taste.

Fold the pasta and chicken mixture into the cheese sauce, stirring
until well coated. Let it simmer for a minute or two to meld the
flavors together. To serve, garnish with fresh chopped parsley if
desired. Serve with garlic bread or buttered toasted rolls.

Notes:

If you want it spicier add some red pepper flakes.

The dish can be poured into a casserole, topped with buttered
breadcrumbs and more shredded cheese and broiled for 5 minutes until
bubbly. Try it with spicy ground sausage instead of chicken, or skip
the meat altogether for a vegetarian version.

Recipe by Jill McQuown <j_mcquown@comcast.net>

Recipe FROM: <news:vv0jne$38hg0$1@dont-email.me>,
<news:rec.food.cooking/1562349>

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