Courtesy of Cooking Light http://www.myrecipes.com
2 (6-ounce) bone-in chicken breasts, skinned
3/4 teaspoon salt, divided
3/4 teaspoon black pepper, divided
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)
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