Cook pasta according to directions. Drain thoroughly. Return to
pot and cover. Meanwhile, heat 2 teaspoons oil in a large skillet
over medium-high heat. Add chicken and cook, stirring once or
twice until browned (4-6 minutes). Set aside.
Add remaining oil and the onion, fennel, garlic, salt and thyme to
skillet and reduce heat to medium. Cook, stirring often, until
vegetables begin to soften, about 5-7 minutes. Add sherry and
cook, stirring often, until evaporated (1-2 minutes). Sprinkle
with flour and stir to coat. Add broth and milk, increase heat to
medium-high and bring to a simmer, stirring constantly. Cook,
stirring often, until sauce is thickened, 2-3 minutes.
Add chicken and any juice back to skillet and and cook, stirring
often, until chicken is cooked throughout, about 3 minutes. Add
spinach and cook until wilted, 30-90 seconds. Remove from heat
and stir in Parmesan cheese and chives. Stir chicken and sauce into
pasta. Season with black pepper.
Nutrition facts per serving-
472 calories
34 g protein
54 g carbs
12 g fat (3.2 g sat fat)
4 g fiber
797 mg sodium
Originally Submitted
7/20/2013
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