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Linguine and Chicken Florentine

Yield 4 servings (serving size: 1 1/2 cups)

Ingredients

  • 8 ounces uncooked linguine
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound skinned, boned chicken breast, cut into bite-size pieces
  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1 large garlic clove, minced
  • 1 cup low-salt chicken broth
  • 1/8 teaspoon ground nutmeg
  • 8 cups torn spinach
  • 1 cup (4 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
  • 1/4 cup chopped fresh basil

Nutrition Information

  • calories 434
  • caloriesfromfat 22 %
  • fat 10.7 g
  • satfat 4.7 g
  • monofat 2 g
  • polyfat 0.9 g
  • protein 32.7 g
  • carbohydrate 51.8 g
  • fiber 6.3 g
  • cholesterol 53 mg
  • iron 6.1 mg
  • sodium 331 mg
  • calcium 487 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.

  2. Combine flour, salt, and pepper in a bowl; add chicken, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture, onion, and garlic; sauté 4 minutes. Add broth and nutmeg; bring to a simmer. Cook over medium-low heat 3 minutes or until chicken is done.

  3. Combine pasta, spinach, cheese, and basil in a large bowl; toss well. Add the chicken mixture, tossing gently.