1. Place the flour in a large saucepan over medium heat, and gradually whisk in the milk. 2. Bring to a boil and whisk in the chili powder, salt, and pepper. 3. Cook, whisking constantly, until the mixture slightly thickens, about 5 minutes. 4. Remove from heat. 5. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. 6. Add the garlic and cook, stirring frequently, for about 1 minute. 7. Add the chicken and cook until slightly browned, about 3 minutes. 8. Add the spinach, stirring to coat. 9. Stir in the milk mixture, cheddar, and parmesan and cook until the cheddar has melted and the chicken is cooked through, about 2 minutes longer. 10. Meanwhile, cook the rigatoni in boiling water until just tender. 11. Drain well. 12. Transfer chicken mixture to a large bowl, add the rigatoni, and toss to combine. 13. Spoon the pasta mixture onto plates and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
