- Calories 332
- Fat 10.3g
- Satfat 3.2g
- Monofat 4.3g
- Polyfat 1.7g
- Protein 24.8g
- Carbohydrate 35g
- Fiber 2g
- Cholesterol 46mg
- Iron 2.6mg
- Sodium 579mg
- Calcium 195mg
Grilled Chicken Florentine Pasta
Photo: Mary Britton Senseney/Wonderful Machine; Styling: Mary Clayton Carl
Add grilled chicken, spinach and a light cream sauce to linguine for an easy one-dish meal.
How to Make It
Step 1
Prepare grill to medium-high heat.
Step 2
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack coated with cooking spray, and grill for 8 minutes on each side or until done. Let stand 10 minutes. Carve chicken off bones, and thinly slice.
Step 3
Cook the pasta according to package directions. Drain well; keep warm.
Step 4
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add flour and garlic; cook until garlic is browned (about 2 minutes), stirring constantly. Add milk and broth, stirring with a whisk; bring to a simmer, and cook 2 minutes or until thickened. Add cheese, stirring until cheese melts. Add remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and spinach; stir until spinach wilts. Add pasta and chicken; toss to combine.
I usually pan sear chicken and season each side with Montreal Chicken Seasoning. Cover and turn on low. This cooks the chicken without drying it out. There will be pan drippings that you can add to the pasta sauce.
MichelleKrause's Review
Outstanding, it does not even taste like it is light!!!!
cherylou's Review
Wow this was delicious! I did use boneless chicken breasts and whole wheat linguine but otherwise I followed directions exactly as written. It tasted like a light version of chicken Alfredo. It was super easy to make and my whole family enjoyed it, including my 3 year old!
ChefLeesher's Review
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hollyjoyjoyjoy's Review
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jmeleeS's Review
Solid weeknight recipe - I thought it was very tasty and my husband loved it. I used cubed boneless skinless chicken breasts and just sauteed with the garlic and some olive oil & red pepper in a pan for ease of prep. The browned bits deglazed nicely with a little olive oil, flour and then the milk / broth mixture. I did add some cherry tomatoes onto the mix for a little brightness, and used vegetable (garden harvest) angel hair pasta for ingredient options. Also, used low-fat buttermilk in lieu of whole milk as that is what I had on hand; didn't notice any issues with the substitution. Good weeknight meal (though it definitely takes ~40 minutes) - very filling! Enjoy!
ktleyed's Review
Really liked it, but my son didn't. Interesting take on grilling the chicken on the bone and then carving. Plan to have leftovers tomorrow.
contentedgirl's Review
I made this tonight and loved the ease of putting it together. It really came together quickly (faster than the 40 minutes CL showed). I think it was quicker because I used boneless, skinless chicken cutlets and instead of using the grill, I heated my grill pan under the broiler on high, then cooked the chicken under the broiler for about 5 minutes each side. I didn't have to worry with cutting it off the bone either. Other than that, I followed the recipe. I had all my ingredients ready before I started the sauce, so it went together so fast! My husband really loved it, too. It will become a recipe I will definitely make again!
boatyL's Review
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Really good!