I saw this recipe in a little Betty Crocker magazine and thought it sounded delicious. I changed it up a bit to suit my family, and also to stretch it for a second meal for my freezer. Since my family can't eat an entire box of pasta (and I don't like half boxes sitting in my pantry), I put it in a casserole dish with some extra cheese on top & freeze. So easy to pop it in the oven another night for a quick & easy dinner!
16 oz mini farfalle pasta
2 1/2 cups half-and-half
4 tbsp flour
2 tsp salt
1/2 tsp ground nutmeg
1 tbsp butter
1 lb chicken breast tenders, cut into bite-size pieces
1 (14.5 oz) can diced tomatoes, drained
1 cup sliced fresh mushrooms
1 (6 oz) bag fresh spinach leaves
1 cup shredded mozzarella cheese
Cook and drain pasta as directed on package. Meanwhile, in a small bowl stir 1/2 cup of the half-and-half, the flour, salt, and nutmeg until smooth; set aside.
In a large pot (I like my dutch oven), melt butter over medium-high heat. Add chicken; cook 6-8 minutes, stirring occasionally, until browned. Stir in tomatoes, mushrooms, and spinach. Cook about 5 minutes, until mushrooms are tender. Reduce heat to low. Stir in pasta and half-and-half mixture. Cook about 1 minute or until thickened. Stir in remaining 2 cups half-and-half. Sprinkle cheese over top. Cover; let stand 2-3 minutes until cheese is melted.