Categories: Main Dish, Pasta

Ingredients

• 1 (9-ounce) package linguine
• 1.5 tablespoon butter
• 1 tablespoon whole wheat flour
• 1 (12-ounce) can evaporated low-fat milk
• 1 cup (3 ounces) crumbled Gorgonzola cheese
• 1 (5-ounce) bag fresh baby spinach, chopped
• 2 tbs. chopped sun-dried tomatoes
• 1 boneless skinless chicken breast
• Salt, pepper, garlic powder and ground red pepper to taste

Directions

1. Cook linguine.

2. While pasta cooks, melt butter in a medium saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk.

3. Gradually add the milk, stirring constantly with a whisk.

4. Increase heat to medium-high; bring to a boil, stirring constantly.

5. Reduce heat; simmer 3 minutes or until sauce thickens slightly, stirring frequently.

6. Remove from heat, and stir in cheese.

7. Combine the sauce, pasta, spinach, sun-dried tomatoes and seasonings to taste.

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