Categories: Pasta

Ingredients

• 1 1/2 cups ditalini
• 1 shallot, minced
• 2 tsp fresh thyme
• 3 tbsp butter
• 2 tbsp flour
• 1 cup chicken broth
• 1 cup milk
• 1/2 tsp kosher salt
• Black pepper
• 2 cups shredded rotisserie chicken
• 10 oz. package thawed frozen spinach (squeezed dry)
• 1 cup shredded gruyere
• Toasted breadcrumbs

Directions

1. Cook ditalini as directed; drain. Cook shallot and thyme in butter in a saucepan over medium heat until softened. Stir in flour and cook, stirring, 2 minutes. Whisk in chicken broth and milk, kosher salt, and black pepper. Cook, whisking, until thickened, 5 minutes. Stir in chicken, spinach and the pasta; warm through. Stir in gruyere. Season with salt and pepper. Top with toasted breadcrumbs.

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