Creamy Spinach & Tomato Pasta

This was supposed to be Cooking Light's Grilled Chicken Florentine Pasta but I am really not good at following recipes.  So instead it morphed into this dish!  Honestly, I could do without the chicken but for the meat eaters out there it works.  I cheated and used frozen grilled chicken breasts but feel free to grill up some fresh chicken.  I simply cut out a step!

Serves 6-8

1 Tbsp Olive Oil
2 Pints of Grape Tomatoes
1/2 Tsp Dried Parsley
1 lb Pasta (I love rigatoni)
3 Tbsps Butter
3 Tbsps Flour
1 Clove of Garlic, minced
1/2 Cup Heavy Cream
1 1/2 Cups Skim Milk
1/2 Cup Finely Grated Parmesan Cheese
2 Grilled Chicken Breasts, cut into strips or bite size pieces
6oz Package Fresh Spinach

To begin, you will need three spots on your cook top: one for your pot of salted water for pasta, one sauce pan for the alfredo sauce and one saute pan for tomatoes and chicken.

In the saute pan over medium heat place the olive oil and tomatoes.  Sprinkle tomatoes with parsley and salt and pepper.  Let tomatoes cook until they burst and release yummy juices.  Add the chicken to the pan just to warm it through (don't want to overcook it).

In the sauce pan, melt the butter over medium heat.  Whisk in the flour and garlic until combined and bubbly.  Pour in the cream and milk while whisking.  Whisk for about 3 minutes to combine flour mixture with milk.  Let sauce thicken, whisking occasionally.  As it thickens, add the cheese and whisk to combine.  Lots of whisking!

While tomatoes are cooking and sauce is thickening, bring a pot of salted water to a boil and cook the rigatoni until al dente.  Drain the pasta.  Before returning the pasta to the pot, pour the spinach into the pot.  Dump the pasta over the spinach and pour the sauce all over.  Mix together to help the spinach wilt a little.  Add the tomatoes and chicken and mix well.  Serve with additional cheese if you like!