Macaroni and cheese with chicken and spinach recipe

I feel silly sharing this light version of mac and cheese now because I just got back from a trip to Vancouver, where I stuffed my face every day.  But it's probably a good thing that I was eating lighter food like this before I left, and it's probably the reason that I can still manage to button my pants.  If you have no problem buttoning your pants, feel free to use more cheese than I did to make it more similar to typical mac and cheese, but I really enjoyed this version.

Macaroni and cheese with chicken and spinach (adapted from Whole Grains for Busy People)
(Printable version)

4 cups water
8 oz. brown rice macaroni (or other small pasta)
2 cups cooked, shredded chicken (I used boiled chicken thighs - about 3/4 lb.)
4 oz. shredded cheddar cheese (or up to 10 oz., depending on how cheesy you like your pasta)
1 Tbsp cornstarch or arrowroot starch mixed with 1 Tbsp water (if necessary)
10 oz. fresh spinach
freshly ground pepper

Bring the water to a boil in a large saute pan over high heat, and then stir in the macaroni and let it cook for a few minutes less than the package directs (I cooked it for 7 min), stirring frequently.  Reduce heat to medium-high and add chicken and cheese, stirring until cheese is melted.  If the sauce is very thin, add the starch and water mixture.  Then add the spinach and continue to cook for a couple of min, until the pasta is tender and the spinach is wilted.  Grind black pepper on the top.  Serves 4.