for lunch today

Chicken & Spinach Parmesean

~ 4 cups of chicken already cooked
(I made stock yesterday and used the scraps)

~ 1 lb of pasta

~ 2 1/2 cups milk

~ 1/2 to 1 cup Parmesan
(I was a bit short today but it was okay)

~ 1/2 to 1 tsp salt

~ 1/2 to 1 tsp black pepper

~ 4 T butter

~ 4 T flour
(I used hard red wheat)

~ box of frozen spinach
(thawed and drained ~ or equivalent)

Cook pasta according to the instructions, drain and rinse. In another pan, put butter, flour, pepper and salt together and make a roux. If the roux is too dry, add a pat more butter. Allow the roux to get nice and bubbly without scorching and add the milk and the parmesean and simmer while stirring constantly until thickened. Add chicken and spinach and mix until warmed through. Fold in noodles and serve.