Penne pasta with chicken alfredo

Around here, home-spun dinner is always hit and miss, but tonight, we got surprisingly lucky.  I needed to use my leftover grilled chicken, which I had marinated in a recipe off of the Tyson website.  It was yummy the first time around and added great flavor to our pasta the second time.

Penne pasta with chicken alfredo

3/4 package Penne pasta

3 T butter
2 T flour + 2 T (ish) water
2 cups water
2 chicken bullion cubes
Dehydrated onion
Dehydrated garlic
Fresh spinach
1/2 c heavy cream
1/4 c shredded Mozzarella
Grilled chicken, cubed
1 Tomato, diced

Cook pasta per directions on bag.

While pasta cooks, melt butter in a pan.  Combine flour & 2T water, shake it up to avoid lumps & then add to butter.  Stir until it thickens, then slowly add 2 cups water, stirring constantly.  Add bullion, onion, and garlic and stir until smooth.  You may need to add more water if it starts to evaporate to keep sauce from being too thick.  Add fresh spinach (may substitute frozen) and cook it down.  Then add heavy cream and mozzarella.  Stir, then add grilled chicken.  Last, add cooked pasta and fresh, diced tomato.  Enjoy!