Last night I took Matthew and Ethan, my two oldest boys, to the UTEP/BYU basketball game. Paul would have come but he was recovering from being severely sick. It was a great game and BYU won. It was fun being the minority and rooting for BYU. I am surprised I didn't lose my voice for all the yelling we did!

I fixed something new tonight for dinner. Everyone liked it and it was different and healthy!

Chicken and Spinach Pasta

1 1/2 cups uncooked whole grain medium pasta shells
1 med onion, chopped
1 large portobello mushroom, chopped
2 garlic cloves minced
1 tsp olive oil
1 TBS all purpose flour
1 c. fat free milk
1/2 cup chicken broth
2 1/2 c. cubed cooked chicken breast
1 pkg. (10 0z) frozen spinach thawed and squeezed dry
6 TBS shredded parmesan, divided
1 tsp lemon juice
1/4 tsp pepper
1/4 tsp crushed red pepper flakes

Cook pasta according to pkg directions. Meanwhile, in a large saucepan, saute the onion, mushroom, and garlic in oil until tender. Stir in flour until blended. Gradually add milk and broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken, spinach, 3 TBS parm. cheese, lemon juice, pepper and pepper flakes. Heat through. Drain pasta, toss with chicken mixture. sprinkle remaining cheese.

It was surprisingly good(I sprinkled a little additional salt and pepper on mine) and all the kids ate it(some picked out the mushrooms).