Creamy Spinach Rigatoni

Mixing chili powder and spinach sounds like a disaster waiting to happen. So naturally, in the pot it goes. Whaddayaknow? 30 minutes later, I can't even tell there's a Southern hemisphere spice in there! This dish makes you feel pretty good about yourself weight-wise, but doesn't make you feel like a health conscious Bunnicula. Note: I recommend fresh spinach, as frozen tends to be a bit on the slimy side.

2 TBSP flour
2 1/4 cup milk
3/4 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
1 TBSP olive oil
2 cloves garlic, minced
1/2 lb skinless, boneless chicken cut in 1 inch chunks
10-oz pkg frozen chopped spinach, thawed and squeezed dry
1/2 cup cheddar cheese, shredded
3 TBSP Parmesan cheese
10 oz rigatoni pasta

Cook pasta. Gradually whisk milk into flour in a large saucepan. Bring to a boil and whisk in chili powder, salt and pepper. Stir for about 5 minutes, until mixture slightly thickens, then remove from heat. In a large skillet, heat oil, add garlic and cook, stirring frequently for 1 minute. Add chicken and cook until browned. Stir in spinach. Stir in milk mixture, cheddar, and Parmesan, cooking until cheese has melted and chicken is cooked through. Transfer chicken mix to a large bowl, add rigatoni and toss to mix!