Rating: 4.5 stars
47 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 5
  • 4 star values: 6
  • 5 star values: 33

Add grilled chicken, spinach and a light cream sauce to linguine for an easy one-dish meal.

Mary Drennen
Recipe by Cooking Light September 2012

Gallery

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

Recipe Summary

Yield:
Serves 4 (serving size: about 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill to medium-high heat.

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  • 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.

  • Cook the pasta according to package directions. Drain well; keep warm.

  • 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.

Nutrition Facts

332 calories; fat 10.3g; saturated fat 3.2g; mono fat 4.3g; poly fat 1.7g; protein 24.8g; carbohydrates 35g; fiber 2g; cholesterol 46mg; iron 2.6mg; sodium 579mg; calcium 195mg.
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