Chicken Pasta Florentine (03.28.12)

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  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1/4 cup cornstarch
  • 3 1/2 cups chicken broth
  • 1/2 teaspoon dried basil
  • 3/4 cup shredded mozzarella
  • 2 cups chicken, cooked, cut into bite size pieces
  • 1/2 pound spinach, chopped
  • 2  tomatoes, chopped
  • 1 pound pasta, cooked

In large skillet, over medium heat, cook onion and garlic in butter until tender, about 5 minutes. Stir in cornstarch; mix in broth and basil. Cook and stir until mixture boils and thickens; stir in cheese until melted. Add chicken, spinach and tomatoes. Cover and cook 1 minute or until heated through. Serve over hot, cooked pasta.