Cheesy Pumpkin Macaroni

I know it's no longer fall and pumpkin season might have come and gone, but I am still loving this Cheesy Pumpkin Macaroni.  It's a simple casserole to put together on a busy weeknight, especially if you have leftover chicken or turkey you want to use!  I really like the flavor all the spices in this recipe give to this casserole.  And with the whole wheat pasta, chicken, cheese, and spinach we're looking at about 25 grams of protein per serving.  Up high!

Cheesy Pumpkin Macaroni
Yield: 6-8 servings

Ingredients
8 oz., whole grain pasta, cooked
1 tablespoon butter
1 clove garlic
1/2 teaspoon nutmeg
3/4 teaspoon sage
3/4 teaspoon thyme
3/4 teaspoon rosemary
3 cups spinach
1 cup chicken broth
1/2 cup low-fat milk
15 oz. can pumpkin puree
2 tablespoons all-purpose flour
1 cup fresh Parmesan cheese, divided
1 chicken breast, cooked and shredded

Directions
Preheat oven to 350 degrees F.  Cook the pasta in a large pot according to package until "al dente".  Set aside.

Cook the butter and garlic over medium heat until fragrant, about 2 minutes.  Stir in the nutmeg, sage, thyme, rosemary, and spinach until the spinach wilts.

Stir in the chicken broth, milk, pumpkin puree, flour, and 3/4 cup Parmesan cheese.  Add cooked, shredded chicken now and simmer on low for 8-10 minutes.

Transfer all the ingredients into a large, greased 9x13 dish and top with remaining 1/4 cup Parmesan cheese.  Bake for 20 minutes or until the top turns just barely golden brown.  Serve immediately.

Recipe Source:  I can't for the life of me find the source of this recipe, but I modified it a tad.