TZUTC: -0500   
   MSGID: 54910.fido_cooking@1:124/5016 2c7ae699   
   PID: Synchronet 3.21a-Linux master/3d87546c9 Apr 27 2025 GCC 13.3.0   
   TID: SBBSecho 3.37-Linux master/c03919b6f Feb 11 2026 GCC 13.3.0   
   BBSID: EOTLBBS   
   CHRS: ASCII 1   
   FORMAT: flowed   
   NOTE: FSEditor.js v1.105   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Rotini Pasta With Cheese Sauce   
    Categories: Pasta   
         Yield: 1 Batch   
      
   MMMMM---------------------------PASTA--------------------------------   
        12 oz Rotini pasta   
         2 tb Olive oil   
         2 c  Cooked chicken breast; diced   
         1 tb Garlic; minced   
        10 oz Can Rotel diced tomatoes and   
              - green chilies, drained   
         2 c  Fresh spinach   
      
   MMMMM------------------------CHEESE SAUCE-----------------------------   
       1/4 c  Butter   
       1/4 c  All-purpose flour   
         2 c  Heavy cream or half-and-half   
         1 c  Cheddar cheese; shredded   
         1 c  Mozzarella cheese; shredded   
       1/2 c  Cream cheese; softened   
       1/2 ts Smoked paprika   
       1/2 ts Onion powder   
              Salt and pepper; to taste   
      
   MMMMM------------------------FOR SERVING-----------------------------   
              Garlic bread or buttered   
              - toasted rolls   
              Fresh parsley; chopped,   
              - for garnish (optional)   
      
     Start by bringing a large pot of salted water to a boil. Cook the   
     rotini pasta until just al dente; drain and set it aside.   
      
     In a large skillet, heat olive oil over medium heat. Add minced   
     garlic and cook until translucent.   
      
     Add the cooked, diced chicken and saute it until golden and warmed   
     through. Next, stir in the drained Rotel tomatoes and fresh spinach,   
     cooking until the spinach wilts. Remove the skillet from heat and set   
     it aside while making the cheese sauce.   
      
     In a separate saucepan, melt butter and whisk in flour to create a   
     roux. Let it cook for about 1 to 2 minutes, just until it turns a   
     pale golden color.   
      
     Slowly pour in the heavy cream, whisking constantly to avoid lumps.   
     Once it's thickened slightly, add the cheddar, mozzarella, and cream   
     cheese, stirring until the sauce is velvety smooth.   
      
     Season with smoked paprika, onion powder, and salt and pepper to   
     taste.   
      
     Fold the pasta and chicken mixture into the cheese sauce, stirring   
     until well coated. Let it simmer for a minute or two to meld the   
     flavors together. To serve, garnish with fresh chopped parsley if   
     desired. Serve with garlic bread or buttered toasted rolls.   
      
     Notes:   
      
     If you want it spicier add some red pepper flakes.   
      
     The dish can be poured into a casserole, topped with buttered   
     breadcrumbs and more shredded cheese and broiled for 5 minutes until   
     bubbly. Try it with spicy ground sausage instead of chicken, or skip   
     the meat altogether for a vegetarian version.   
      
     Recipe by Jill McQuown    
      
     Recipe FROM: ,   
                     
      
   MMMMM   
   --- SBBSecho 3.37-Linux   
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)   
   SEEN-BY: 10/0 1 18/200 102/401 103/1 705 105/81 106/201 124/0 5016   
   SEEN-BY: 128/187 129/14 305 153/7715 154/110 214/22 218/0 1 109 215   
   SEEN-BY: 218/601 700 810 840 860 880 900 226/30 227/114 229/110 134   
   SEEN-BY: 229/206 300 307 317 400 426 428 452 470 664 700 705 266/512   
   SEEN-BY: 291/111 292/854 301/1 320/219 322/757 342/200 396/45 460/58   
   SEEN-BY: 633/280 712/848 902/26 5020/400 5075/35   
   PATH: 124/5016 218/700 229/426