Spinach and Goat Cheese Chicken

1-1/4  lb.		boneless, skinless chicken breasts, trimmed
2  tablespoons		extra virgin olive oil
8  ounces		sliced mushrooms
1		medium leek, halved and sliced, white and light green part only
3		cloves garlic,s sliced
2  cups		1% milk
1  tablespoon		cornstarch
5  ounces		baby spinach
4  ounces		goat cheese
1/4  teaspoon		salt
1/4  teaspoon		ground pepper

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Place chicken in a medium skillet or saucepan and add enough water to cover by 1 inch. Bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Remove the chicken to a clean cutting board and chop or shred with two forks.
Meanwhile, heat oil in a large pot over medium-high heat. Add mushrooms, leek and garlic; cook, stirring occasionally, until the leek is soft and starting to brown, about 4 minutes. Whisk milk and cornstarch in a small bowl and add to the pot. Cook, stirring constantly, until the mixture thickens, 3½ minutes.
Stir in spinach, goat cheese, salt and pepper; cook until the cheese melts and the spinach wilts, about 2 minutes more. Remove from heat. Stir in the chicken.
Serve over rice or in tortillas.