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Grilled Chicken Florentine Pasta Recipe


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     Grilled Chicken Florentine Pasta

Category   Entrees - Maindishes
Sub Category   None

2 skinless, bone-in chicken breasts,
3/4 tsp salt, divided
3/4 tsp black pepper, divided
Cooking spray
8 ounces uncooked linguine
2 tbsp canola oil
3 tbsp all-purpose flour
1 tsp chopped fresh garlic
1 cup whole milk
1 cup fat-free lower-sodium chicken broth
3 ounces Parmesan cheese, grated
4 cups spinach leaves

Prepare grill to medium-high heat. Sprinkle checken 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.
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 salt, pepper, and spinach; stir until spinach wilts. Add pasta and chicken; toss to combine.

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