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Cook pasta, until al dente.
Heat butter in a skillet and sauté the onions and garlic, until tender. Add the mushrooms and continue to sauté until moist. Add the spinach and cook until it wilts.
Dice chicken and boil, until cooked through. Drain and set aside.
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Prepare the Mornay Sauce using the butter, flour, milk, cheese, salt and Italian seasoning.
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Combine the pasta, sautéed veggies, chicken and mornay sauce.
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Spoon into baking dish and sprinkle with panko breadcrumbs. You can also add more cheese and/or butter on top for more deliciousness.
Cover each pan with foil, so you can reheat it on a weeknight.
Bake at 350 for 15-20 minutes, or until heated through.