"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Grilled Chicken Florentine Pasta Recipe

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This recipe for Grilled Chicken Florentine Pasta, by , is from Beckmann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Juliette Beckmann

Category:
Category:

Ingredients:  
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 oi
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:
Directions:
Step 1
Prepare grill to medium-high heat.

Step 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.

Step 3
Cook the pasta according to package directions. Drain well; keep warm.

Step 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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes total, prep and cook
Personal Notes:
Personal Notes:
I made this several times this year, super delicious. The grilling of the chicken adds tons of flavor. I have also substituted shrimp instead of chicken and it was great.

 

 

 

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