I found this recipe online and it sounds good so I figured I'd post it.

For the Pasta:

12 oz rotini pasta (or any short pasta shape you like)
2 Tbs. olive oil
2 c. cooked chicken breast, diced (grilled or rotisserie is perfect)
1 Tbs. minced garlic
1 can (10 oz) Rotel diced tomatoes and green chilies, drained
2 c. fresh spinach (optional but highly recommended)

For the Cheese Sauce:

1/4 c. butter
1/4 c. all-purpose flour
2 c. heavy cream (or half-and-half)
1 c. shredded cheddar cheese
1 c. shredded mozzarella cheese
1/2 c. cream cheese, softened
1/2 tsp. smoked paprika
1/2 tsp. onion powder
Salt and pepper, to taste

For Serving:

Garlic bread or buttered toasted rolls
Fresh parsley, chopped (optional, for garnish)

1. Cook the Pasta

Start by bringing a large pot of salted water to a boil. Cook the rotini
pasta until just al dente; drain and set it aside.

2. Sauté the Chicken and Veggies

In a large skillet, heat olive oil over medium heat. Add minced garlic
and cook until translucent.

Add the cooked, diced chicken and sauté it until golden and warmed
through. Next, stir in the drained Rotel tomatoes and fresh spinach,
cooking until the spinach wilts. Remove the skillet from heat and set it
aside while making the cheese sauce.

3. Make the Cheese Sauce

In a separate saucepan, melt butter and whisk in flour to create a roux.
Let it cook for about 1–2 minutes, just until it turns a pale golden color.

Slowly pour in the heavy cream, whisking constantly to avoid lumps. Once
it’s thickened slightly, add the cheddar, mozzarella, and cream cheese, stirring until the sauce is velvety smooth.

Season with smoked paprika, onion powder, and salt and pepper to taste.

4. Combine and Serve

Fold the pasta and chicken mixture into the cheese sauce, stirring until
well coated. Let it simmer for a minute or two to meld the flavors
together. To serve, garnish with fresh chopped parsley if desired.
Serve with garlic bread or buttered toasted rolls.

NOTES: If you want it spicier add some red pepper flakes.

The dish can be poured into a casserole, topped with buttered
breadcrumbs and more shredded cheese and broiled for 5 minutes until bubbly. Try it with spicy ground sausage instead of chicken, or skip the meat altogether for a vegetarian version.

Jill

--- SoupGate-Win32 v1.05
* Origin: fsxNet Usenet Gateway (21:1/5)

Jill McQuown wrote on 5/1/2025 2:57 PM:

I found this recipe online and it sounds good so I figured I'd post it.

For the Pasta:

    12 oz rotini pasta (or any short pasta shape you like)
    2 Tbs. olive oil
    2 c. cooked chicken breast, diced (grilled or rotisserie is perfect)
    1 Tbs. minced garlic
    1 can (10 oz) Rotel diced tomatoes and green chilies, drained
    2 c. fresh spinach (optional but highly recommended)

For the Cheese Sauce:

    1/4 c. butter
    1/4 c. all-purpose flour
    2 c. heavy cream (or half-and-half)
    1 c. shredded cheddar cheese
    1 c. shredded mozzarella cheese
    1/2 c. cream cheese, softened
    1/2 tsp. smoked paprika
    1/2 tsp. onion powder
    Salt and pepper, to taste

For Serving:

    Garlic bread or buttered toasted rolls
    Fresh parsley, chopped (optional, for garnish)

1. Cook the Pasta

Start by bringing a large pot of salted water to a boil. Cook the rotini pasta until just al dente; drain and set it aside.

2. Sauté the Chicken and Veggies

In a large skillet, heat olive oil over medium heat. Add minced garlic
and cook until translucent.

Add the cooked, diced chicken and sauté it until golden and warmed
through. Next, stir in the drained Rotel tomatoes and fresh spinach,
cooking until the spinach wilts. Remove the skillet from heat and set it aside while making the cheese sauce.

3. Make the Cheese Sauce

In a separate saucepan, melt butter and whisk in flour to create a roux.
Let it cook for about 1–2 minutes, just until it turns a pale golden
color.

Slowly pour in the heavy cream, whisking constantly to avoid lumps. Once it’s thickened slightly, add the cheddar, mozzarella, and cream
cheese, stirring until the sauce is velvety smooth.

Season with smoked paprika, onion powder, and salt and pepper to taste.

4. Combine and Serve

Fold the pasta and chicken mixture into the cheese sauce, stirring until
well coated.  Let it simmer for a minute or two to meld the flavors together.  To serve, garnish with fresh chopped parsley if desired.
Serve with garlic bread or buttered toasted rolls.

NOTES: If you want it spicier add some red pepper flakes.

The dish can be poured into a casserole, topped with buttered
breadcrumbs and more shredded cheese and broiled for 5 minutes until
bubbly.
Try it with spicy ground sausage instead of chicken, or skip the meat altogether for a vegetarian version.

Jill

A magnificent dish, your Majesty. How did it turn out for your Highness?

You must be stuffed, with all the other vittles you've cooked up in the
last day or two.

--- SoupGate-Win32 v1.05
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On Thu, 1 May 2025 22:40:12 +0000, Hank Rogers wrote:

Jill McQuown wrote on 5/1/2025 2:57 PM:

I found this recipe online and it sounds good so I figured I'd post it.

A magnificent dish, your Majesty. How did it turn out for your
Highness?

You must be stuffed, with all the other vittles you've cooked up in the
last day or two.

Are ya SIGNED UP yet for this "gala bash", Sire Hank...!!!???


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--
GM

--

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