Name: Cheesy Ditalini with Chicken and Spinach
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 1 1/2 cups ditalini; 1 shallot, minced; 2 teaspoons fresh thyme; 3 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 cup low-sodium chicken broth; 1 cup milk; Freshly ground pepper; 2 cups shredded rotisserie chicken; 1 10-ounce package frozen chopped spinach, thawed and squeezed dry; 1 cup shredded gruyère cheese; Toasted breadcrumbs, for topping

Directions

Bring a pot of salted water to a boil. Add the pasta and cook as the label directs, then drain.
Meanwhile, melt the butter in a large saucepan over medium heat. Add the shallot and thyme and cook until softened. Whisk in the flour and cook, whisking, for 2 minutes, then whisk in the broth and milk. Season with 1/2 teaspoon salt and a few grinds of pepper. Cook, whisking, until thickened, about 5 minutes.
Stir in the chicken, spinach and pasta and cook to heat through. Stir in the gruyère and season with salt and pepper. Divide among 4 bowls and top with toasted breadcrumbs.

Photograph by Ted and Chelsea Cavanaugh

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Cheesy Ditalini with Chicken and Spinach

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