Chicken Florentine Pasta

By brenie_shydee

Ingredients

• 2 boneless, skinless chicken breasts diced
• 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 skim milk
• 1 cup fat-free, lower-sodium chicken broth
• 3 ounces Parmesan cheese, grated (about 3/4 cup)
• 4 cups fresh spinach leaves

Preparation

Step 1

Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until done. Let stand 10 minutes.

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.