Ingredients
2 TBSP UNSALTED BUTTER
1/2 LB BITE SIZE PASTA
2 TSP SALT
2 TBSP OLIVE OIL
1 LARGE YELLOW ONION
DICED
3 GARLIC CLOVES
MINCED
2 CUPS MILK
2 CUPS HEAVY CREAM
3 1/2 CUPS COOKED CHICKEN
SHREDDED
2 CUPS SHREDDED SHARP CHEDDAR CHEESE
1/2 CUP GRATED PAREMSAN CHEESE
8 OZ FRESH SPINACH
1 1/2 TSP DRIED MARJORAM
1 TSP BLACK PEPPER
Preparation
*PREHEAT OVEN TO 300F, LIGHTLY BUTTER 9X13 IN BAKING DISH, COOK PASTA AS DIRECTED BY PACKAGE, DRAIN AND TRANSFER TO BOWL, DRIZZLE W/ 1 TBSP OLIVE OIL, MELT BUTTER W/ REMAINING OLIVE OIL IN LARGE SKILLET, ADD ONION AND COOK 3 TO 4 MINUTES, ADD GARLIC AND COOK 1 MINUTE, STIRRING CONSTANTLY, STIR IN MILK AND CREAM, STIRRING OCCASIONALLY UNTIL SAUCE IS REDUCED BY HALF, APPROX. 20 MINUTES, REMOVE SAUCE FROM HEAT AND ADD CHICKEN, CHEDDAR, PARMESAN, SPINACH, MARJORAM, 2 TSP SALT AND 1 TSP PEPPER, STIR UNTIL CHEESES HAVE MELTED AND SPINACH IS WILTED, POR IN A BOWL W/ PASTA AND TOSS TO COAT, TASTE AND SEASON W/ SALT AND PEPPER TO TASTE, TRANSFER PASTA TO BAKING DISH, BAKE FOR APPROX. 45 MINUTES, LET REST FOR 10 MINUTES BEFORE SERVING
