- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup cornstarch
- 3 1/2 cups chicken broth
- 1/2 teaspoon dried basil
- 3/4 cup shredded mozzarella
- 2 cups chicken, cooked, cut into bite size pieces
- 1/2 pound spinach, chopped
- 2 tomatoes, chopped
- 1 pound pasta, cooked
In large skillet, over medium heat, cook onion and garlic in butter until tender, about 5 minutes. Stir in cornstarch; mix in broth and basil. Cook and stir until mixture boils and thickens; stir in cheese until melted. Add chicken, spinach and tomatoes. Cover and cook 1 minute or until heated through. Serve over hot, cooked pasta.
