| Linguine and chicken florentine |
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Simple, quick and delicious |
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Ingredients
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8 ounces linguine, uncooked |
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1 tablespoon all-purpose flour, |
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1/4 teaspoon salt, |
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1/4 teaspoon pepper, |
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1/2 pound chicken breasts, no skin, no bone, R-T-C, bite-size pieces |
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2 teaspoons olive oil, |
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1/2 cup onion, chopped |
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1 clove garlic, minced |
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1 cup chicken broth, |
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1/8 teaspoon nutmeg, ground |
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8 cups spinach, torn |
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1 cup Gruyere cheese, shredded |
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1/4 cup basil, chopped |
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Instructions
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Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
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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 mixutre, onion, and garlic; saute 4 minutes. Add broth and nutmeg; bring to a simmer. Cook over medium-low heat 3 minutes or until chicken is done.
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Combine pasta, spinach, cheese, and basil in a large bowl; toss well. Add the chicken mixture, tossing gently.
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| Nutrition
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| Per Serving (excluding unknown items): 459 Calories; 14g Fat (27.7% calories from fat); 32g Protein; 51g Carbohydrate; 5g Dietary Fiber; 64mg Cholesterol; 499mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 1/2 Fat. |
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| Recipe Serves: 4Total Time: 0:30 hr:minAuthor: Cheeseline.com |
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Recipe Reviews
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