½ cup coarsely chopped sun-dried tomatoes (not packed in oil)
1 cup boiling water
3 tablespoons butter
1 large onion, thinly sliced
2 garlic cloves, minced
2 tablespoons all-purpose flour
2¼ cups chicken broth
1 cup half-and-half cream
3 cups coarsely chopped fresh spinach
2 cups cubed cooked chicken breast
¼ teaspoon salt
⅛ teaspoon pepper
Thinly sliced fresh basil
Recipe submitted by Susan Hein of Burlington, WI Cook: 15 min.
Prep: 20 min. 4 Servings
Cook mostaccioli according to package directions for al dente. Meanwhile, in a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain.
In a Dutch oven, heat butter over medium heat. Add onion and garlic; cook and stir 4-5 minutes or until tender. Stir in flour until blended; gradually whisk in broth and cream. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in spinach, chicken, drained tomatoes, salt and pepper.
Drain mostaccioli; add to the pan. Cook until heated through and spinach is wilted, stirring occasionally. Sprinkle with basil.