Followed the recipe pretty much as written, adjusting the amounts to serve smaller portions. DH really liked this recipe, much to my surprise. He's the BBQ'er, so he did have to work on this one, ending up with a pasta dish. No complaints on my part. What was really nice about this dish: he cooked outside, I cooked inside, and we had veggies as well as a healthy protein dish. Winner, winner chicken dinner! Would not hesitate to make this again, perhaps to guests.
Grilled Chicken Florentine Pasta
Photo: Mary Britton Senseney/Wonderful Machine; Styling: Mary Clayton Carl
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Amount per serving
- Calories: 332
- Fat: 10.3g
- Saturated fat: 3.2g
- Monounsaturated fat: 4.3g
- Polyunsaturated fat: 1.7g
- Protein: 24.8g
- Carbohydrate: 35g
- Fiber: 2g
- Cholesterol: 46mg
- Iron: 2.6mg
- Sodium: 579mg
- Calcium: 195mg
- 2 (6-ounce) bone-in chicken breasts, skinned
- 3/4 teaspoon salt, divided
- 3/4 teaspoon black pepper, divided
- Cooking spray
- 8 ounces uncooked linguine
- 2 tablespoons canola oil
- 3 tablespoons all-purpose flour
- 1 teaspoon chopped fresh garlic
- 1 cup whole milk
- 1 cup fat-free, lower-sodium chicken broth
- 3 ounces Parmesan cheese, grated (about 3/4 cup)
- 4 cups fresh spinach leaves
- 1. Prepare grill to medium-high heat.
- 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.
- 3. Cook the pasta according to package directions. Drain well; keep warm.
- 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.
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