Categories: Pasta
Ingredients
- 1 1/2 cups ditalini
- 1 shallot, minced
- 2 tsp fresh thyme
- 3 tbsp butter
- 2 tbsp flour
- 1 cup chicken broth
- 1 cup milk
- 1/2 tsp kosher salt
- Black pepper
- 2 cups shredded rotisserie chicken
- 10 oz. package thawed frozen spinach (squeezed dry)
- 1 cup shredded gruyere
- Toasted breadcrumbs
Directions
-
Cook ditalini as directed; drain. Cook shallot and thyme in butter in a saucepan over medium heat until softened. Stir in flour and cook, stirring, 2 minutes. Whisk in chicken broth and milk, kosher salt, and black pepper. Cook, whisking, until thickened, 5 minutes. Stir in chicken, spinach and the pasta; warm through. Stir in gruyere. Season with salt and pepper. Top with toasted breadcrumbs.