Pasta with Garlicky Chicken and Spinach

Hello there– This recipe has a “secret ingredient” that gives it the delectable garlicky flavor– Served over egg noodles, it’s a complete main dish simple enough for everyday, but good enough to share with friends.  We had it when my friend Jenon came for her birthday dinner last week.  It hit the spot.

6 oz. egg noodles
2 large boneless chicken breasts
2 tab. olive oil
1  5 oz. package baby spinach
1/2 cup chopped red bell pepper
1 cup milk
2 tab. flour
4 oz. Alouette (or Rondele) garlic and herb cheese (that’s the secret)
1 tab. thyme leaves
1 cloves garlic, minced
1/4 tsp. freshly ground pepper

Cook the egg noodles according to the package instructions.  Then heat the oil in a nonstick pan and drop in the spinach and red pepper.  Stir and cook a couple minutes just until the spinach is wilted.  Remove from the pan.  Then cut the chicken into bite size bits and saute until browned in the same pan.  Mix the milk and flour by shaking it in a container with a lid.  Stir the flour & milk into the hot pan until it thickens.  Then stir in the cheese, thyme, garlic and  pepper until it’s a smooth sauce.  Add the spinach and peppers back to the pan.  Spread the drained noodles on a platter and top with the chicken and sauce.  Enjoy!!


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