How To Make Grilled Chicken Florentine Pasta

Courtesy of Cooking Light

(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.

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

Mary Drennen


Nutritional Information

Calories 332

Fat 10.3 g

Satfat 3.2 g

Monofat 4.3 g

Polyfat 1.7 g

Protein 24.8 g

Carbohydrate 35 g

Fiber 2 g

Cholesterol 46 mg

Iron 2.6 mg

Sodium 579 mg

Calcium 195 mg


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