Grilled Chicken Florentine Pasta

Photo: Mary Britton Senseney/Wonderful Machine; Styling: Mary Clayton Carl

Yield: Serves 4 (serving size: about 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. 1. Prepare grill to medium-high heat.
  2. 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. 3. Cook the pasta according to package directions. Drain well; keep warm.
  4. 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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