Ditalini with cheese, chicken and spinach

Ingredients:

• 1.5 cups ditalini pasta
• 1 shallot, chopped
• 2 teaspoons fresh thyme
• 3 tablespoons unsalted butter
• 2 tbsp. flour
• 1 cup lightly salted chicken broth
• 1 cup of milk
• 2 cups shredded grilled chicken
• 1 package (280g) frozen chopped spinach, thawed and squeezed out of water
• 1 cup grated Gruyere
• Fried breadcrumbs for sprinkling

Preparation:

1. Bring a pot of salted water to a boil. Add the pasta and cook according to package directions, then drain.
2. Meanwhile, melt the butter in a large saucepan over medium heat. Add the shallots and thyme and cook until softened.
3. Add the flour and cook, stirring, for 2 minutes, then pour in the broth and milk. Season with 0.5 teaspoon of salt and a few pinches of ground black pepper. Cook, stirring, until the sauce thickens, about 5 minutes.
4. Add the chicken, spinach, and pasta and cook until heated through. Stir in the Gruyère cheese and season with salt and pepper to taste. Divide the pasta among 4 plates and top with toasted breadcrumbs.