2 (7-ounce) boneless, skinless chicken breasts

8 ounces egg noodles

2 ounces frozen spinach

3 tablespoons all-purpose flour, divided

¼ teaspoon salt

¼ teaspoon pepper

½ teaspoon dried parsley

2½ tablespoons butter or margarine, divided

¾ cup milk

¼ cup grated Parmesan cheese

¼ teaspoon paprika

• Rinse the chicken breasts under cold, running water. Pat dry and cut into bite-sized pieces. Cook the noodles according to the package directions. Drain. Defrost the frozen spinach in boiling water or in the microwave on high heat for 5 minutes. Squeeze out excess water with a paper towel.

• In a small resealable plastic bag, combine 2 tablespoons of the flour, the salt, pepper, and dried parsley. Add the chicken, seal the bag, and shake.

• Heat 1 tablespoon of the butter in a frying pan. Add the chicken and cook on medium-high heat until cooked through. Remove from the pan.

• Melt the remaining 1½ tablespoons butter in a small saucepan over low heat. Stir in the remaining 1 tablespoon flour. Cook on low heat for 3 minutes, continually stirring. Gradually whisk in the milk. Whisk in the cheese, stirring until thickened. Stir in the paprika. Stir in the spinach. Taste and add salt and pepper if desired. Pour the sauce over the chicken and noodles.