Serves: 6
Start to Finish: 20 minutes

6	ounces dry farfalle pasta
6	ounces fresh baby spinach (about 6 cups)
1½	pounds boneless skinless chicken breasts, sliced into cutlets
¼	teaspoon garlic powder
	salt and pepper to taste
½	tablespoon canola oil
3	tablespoons butter
3	tablespoons all-purpose flour
½	teaspoon salt
¼	teaspoon black pepper
2	cups whole milk
¼	cup shredded Parmesan cheese
¼	cup grated Parmesan cheese

1.  Cook pasta according to package directions.  Stir spinach into pot during last 1 minute of cooking. Drain and set aside.
2. Meanwhile, season chicken with garlic powder and salt and pepper to taste. Heat canola oil in skillet over medium high heat, until shimmering. Add chicken and cook 4 minutes. Flip and cook 3-4 minutes more, until golden brown and cooked through. Transfer chicken to cutting board, slice and set aside.
3.  Melt butter in large saucepan.  Add flour and cook, stirring, for about 2 minutes, until lightly browned.  Remove from heat and allow to cool slightly.  Whisk in salt, pepper and milk until blended.  Return to heat and cook over medium heat 8 minutes, until thickened.  Stir in cheese until melted.
4.  Add pasta, spinach and chicken to cheese mixture.  Toss until combined.  Serve immediately.

Per Serving: 391 cal., 14 g fat (7 g sat. fat), 100 mg chol., 601 mg sodium, 768 mg pot., 31 g carb., 4 g sugar, 3 g fiber, 38 g pro.