Grilled Chicken Florentine Pasta |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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 |
Directions:
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.
|
|