1 pound whole-wheat pasta, such as rotini, penne or bowties
1½ cups panko breadcrumbs
1 pound Cabot Sharp Light Cheddar, grated (about 4 cups), divided
1½ teaspoons salt, divided
1½ teaspoons smoked paprika, divided
¾ teaspoon freshly ground nutmeg, divided
2 tablespoons olive oil
1 cup sliced onions
1 pound boneless skinless chicken breast halves, cut into 1-inch dice
4 ounces frozen chopped spinach, thawed & well drained
3 ounces ready-to-eat sun-dried tomatoes cut into thin strips
2½ cups reduced fat (2%) milk
¼ cup King Arthur Unbleached All-Purpose Flour
2 cloves garlic, minced
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Cook pasta according to package directions.
combine breadcrumbs with 1 cup of cheese, ½ teaspoon of salt, ½ teaspoon of paprika and ¼ teaspoon of nutmeg in a medium bowl; set aside.
Heat oil in 12-inch skillet over medium-high heat for about 30 seconds. Add onions, reduce heat to medium and cook, stirring often, for 10 to12 minutes or until softened and lightly browned.
Add chicken and cook, stirring, until opaque all the way to center. Add spinach, tomatoes and ½ teaspoon more of salt, stirring to combine. Remove from heat and transfer to 6-quart or larger mixing bowl.
Preheat oven to 425ºF. Coat 9-by-13-inch baking dish with cooking spray.
In 4-quart saucepan, whisk together milk, flour, garlic, and remaining ½ teaspoon salt. Place over medium heat and cook, stirring constantly, until gently simmering, about 10 minutes. Reduce heat to low and add remaining 3 cups of cheese, 1 teaspoon of paprika and ½ teaspoon of nutmeg; stir until cheese is melted and remove from heat.
Stir drained pasta into chicken mixture until well combined, then stir in cheese sauce. Transfer to prepared baking dish; top with reserved breadcrumb mixture, coating lightly with cooking spray to promote browning if desired.
Bake for 25 to 30 minutes or bubbling and golden on top.