• Level:Easy

• Total: 25 min
• Active: 25 min

• Yield:4 servings

Ingredients

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Kosher salt

1 1/2 cups ditalini

1 shallot, minced

2 teaspoons fresh thyme

3 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup low-sodium chicken broth

1 cup milk

Freshly ground pepper

2 cups shredded rotisserie chicken

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

1 cup shredded gruyère cheese

Toasted breadcrumbs, for topping

Directions

1. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs, then drain.
2. Meanwhile, melt the butter in a large saucepan over medium heat. Add the shallot and thyme and cook until softened. Whisk in the flour and cook, whisking, for 2 minutes, then whisk in the broth and milk. Season with 1/2 teaspoon salt and a few grinds of pepper. Cook, whisking, until thickened, about 5 minutes.
3. Stir in the chicken, spinach and pasta and cook to heat through. Stir in the gruyère and season with salt and pepper. Divide among 4 bowls and top with toasted breadcrumbs. 

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