Cockaleeky Pasta

2 serving Benecol , Light Spread, 1 Tbsp
1 serving Chicken, Trader Joe's Breast Tenderloins
15 large Mushrooms, fresh
5 leek Leeks
3 stalk, large (11"-12" long) Celery, raw
.5 cup Wheat flour, white, all-purpose, unenriched
2 serving Broth, chicken: College Inn, Light & Fat Free, 50% less Sodium, Chicken Broth, 1 cup/serv
2 tbsp Olive Oil
2 serving * Barilla Whole Wheat Penne Pasta
4 tbsp Parmesan Cheese, grated

Cook pasta according to package instructions. Season chicken with salt and pepper and cook in a skillet with 1 Tbl olive oil until brown, about 3 minutes per side Cover pan and cook an additional 10-12 minutes to ensure chicken is cooked through Transfer chicken to a plate. Slice leeks thinly with a mandolin. Add leeks with additional oil to the pan and cook, stirring often, until softened. Add celery and mushrooms.
In a large bowl, shred the chicken (using two forks works best)
Add the leeks and thyme leaves to the chicken
Melt 4 Tbsp. butter in a medium saucepan over medium-high heat. Whisk in 1/2 cup flour and cook, whisking constantly, until golden brown (about 3 minutes), creating a roux. Slowly whisk broth into the roux and simmer until thickened (about 5-7 minutes).Mix sauce into leek mixture
season with salt and pepper and serve over pasta.

Serving Size: makes one cup pasta with two cups chicken and veggies.

Number of Servings: 2

Recipe submitted by SparkPeople user ADRIENALINE.