6 oz. egg noodles
10 oz. frozen chopped spinach
2 Tbsp. olive oil
2 Tbsp. minced garlic
1 cup chopped onion
1 pound boneless, skinless chicken breasts
1 1/2 Tbsp. salt
1 Tbsp. black pepper
1 Tbsp. thyme
2 Tbsp. flour
3 cups milk
1 cup + 1/2 cup Monterey jack cheese
1/2 cup grated parmesan cheese
Bring 4 quarts of water to a boil in a large pasta pot. Salt water and add pasta. Boil according to package directions, about 10 minutes.
While pasta is boiling, heat spinach in the microwave oven to thaw, about 5 minutes on high heat. Drain liquid from spinach and set aside.
In a large sauté pan, heat olive oil over medium high heat. Add garlic and onion. Sauté for 5 minutes. While cooking, chop chicken breasts into 1/2 inch pieces. Add chicken, salt, pepper and thyme to pan and continue to sauté, stirring often, until chicken is cooked through, 10-15 minutes. Add flour and mix until flour is absorbed. Add 1/2 cup milk and stir quickly until mixture thickens. Immediately add another 1/2 cup milk and mix well. Continue to add milk, 1/2 cup at a time, stirring well and allowing sauce to return to a simmer after each addition. Add 1 cup Monterey jack cheese and chopped spinach. Mix well. Add pasta and stir to combine. Simmer pasta for another 5 minutes.
Pour pasta onto large serving platter. Top with 1/2 cup Monterey jack cheese and 1/2 cup parmesan cheese. Serve immediately.