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     Title: Creamy Chicken and Spinach Pasta
Categories: Poultry
     Yield: 6 Servings

     3    Chicken breasts; boned, skinned
     1 ts Oil
     2 pk Chopped spinach; thawed
     1 c  2% low-fat milk
     1 c  Chicken broth
     1 ts Dried thyme
     1 ts Dried basil
   1/2 lg Yellow onion; finely
          -chopped
     3    Green onions; finely chopped
     4 cl Garlic; finely chopped
     1 ds Tabasco sauce
     3 c  Pasta; cooked and drained
     2 tb Corn starch
   1/2 c  Parmesan cheese
     1 c  Mozzarella cheese; shredded
     2 ts Salt
   1/2 ts Fresh ground black pepper
   1/2 c  Dry white wine

 Brown chicken breasts in skillet with oil. Remove chicken from
 skillet and cut in to chunks. Place yellow and green onions in
 chicken skillet and cook until yellow onions are translucent. Add
 the thyme, basil, garlic, chicken, chicken broth, and tabasco
 sauce. Cook for 10 minutes. Add the spinach, salt, pepper, milk,
 and parmesan cheese. Mix well and cook until cheese melts. In a
 small bowl combine corn starch and dry while wine and mix well.
 Remove chicken mixture from heat and mix in the corn starch and
 wine mixture. Place back on stove and cook until mixture thickens.
 In a square casserole dish put spread around 1/3 of the chicken
 mixture. Add a cup of pasta and then a 1/3 cup of the mozzarella
 cheese. Then add 1/2 of the chicken mixture, another layer of pasta
 and 1/2 the mozzarella cheese. Then add the rest of the chicken
 mixture, the last cup of pasta and the last of the mozzarella
 cheese. Bake in the oven at 350 F for 20 minutes.

 From: [email protected]
 Date: Sun, 28 Jul 1996 19:42:57 -0400

 MC-Recipe Digest V1 #171

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