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Chicken & Spinach Mostaccioli

Chicken & Spinach Mostaccioli

  • 8 ounces uncooked mostaccioli
  • 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 Recipe:

  1. Cook mostaccioli according to package directions for al dente. Meanwhile, in a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain.
  2. 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.
  3. Drain mostaccioli; add to the pan. Cook until heated through and spinach is wilted, stirring occasionally. Sprinkle with basil.

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