Creamy Spinach and Chicken Rigatoni

I am a nutrition fanatic, but I live in New Orleans and like a lot of flavor. This low-fat italian dish has "all dat" and more. The flour-based "cream" sauce provides richness while remaining heart healthy!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons all-purpose flour
• 2 1⁄4 cups low-fat milk (1%)
• 3⁄4 teaspoon mild chili powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1  tablespoon olive oil
• 2  cloves garlic, minced
• 1⁄2 lb boneless skinless chicken breast, cut into 1 inch chunks
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1⁄2 cup cheddar cheese, shredded
• 2  tablespoons  grated parmesan cheese
• 10  ounces rigatoni pasta

Directions

1. Place the flour in a large saucepan over medium heat, and gradually whisk in the milk.
2. Bring to a boil and whisk in the chili powder, salt, and pepper.
3. Cook, whisking constantly, until the mixture slightly thickens, about 5 minutes.
4. Remove from heat.
5. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat.
6. Add the garlic and cook, stirring frequently, for about 1 minute.
7. Add the chicken and cook until slightly browned, about 3 minutes.
8. Add the spinach, stirring to coat.
9. Stir in the milk mixture, cheddar, and parmesan and cook until the cheddar has melted and the chicken is cooked through, about 2 minutes longer.
10. Meanwhile, cook the rigatoni in boiling water until just tender.
11. Drain well.
12. Transfer chicken mixture to a large bowl, add the rigatoni, and toss to combine.
13. Spoon the pasta mixture onto plates and serve.