Linguine and Chicken Florentine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
8 ounces uncooked linguine |
1 tablespoon all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 pound skinned, boned chicken breast, cut into bite-size pieces |
2 teaspoons olive oil |
1/2 cup chopped onion |
1 large garlic clove, minced |
1 cup low-salt chicken broth |
1/8 teaspoon ground nutmeg |
8 cups torn spinach |
1 cup (4 ounces) shredded reduced-fat, reduced-sodium swiss cheese (such as alpine lace) |
1/4 cup chopped fresh basil |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
2. Combine flour, salt, and pepper in a bowl; add chicken, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture, onion, and garlic; sauté 4 minutes. Add broth and nutmeg; bring to a simmer. Cook over medium-low heat 3 minutes or until chicken is done.
3. Combine pasta, spinach, cheese, and basil in a large bowl; toss well. Add the chicken mixture, tossing gently.
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