Grilled Chicken Florentine Pasta
My friend Carl sent me this recipe and it’s really delicious. Comforting and creamy yet reasonable in the calories department, with lots of spinach (my favorite).
I used chicken tenders instead of the chicken breasts. For some reason, bone-in chicken breasts, are scarce at my local Shoprite. Either they are humongous or really close to the expiration date, neither acceptable to me.
And in most recipes that contain pasta, I halved the amount. I also chose to use Penne instead of the linguine, but either or any pasta would work great in this recipe.
Grilled Chicken Florentine Pasta (Cooking Light September 2012)
l pound (approximately) Chicken Tenders
3/4 teaspoon salt, divided
3/4 teaspoon black pepper, divided
4 ounces of Penne or linguine or pasta of your choice
2 tablespoons canola oil
3 tablespoons all-purpose flour
1 teaspoon finely chopped fresh garlic
1 cup whole milk
1 cup chicken broth, preferably Swanson
3 ounces Parmesan cheese, grated (preferably Stella or your favorite)
4 cups fresh spinach leaves (up to 5 ounces)
Prepare grill to medium high heat.
Brush chicken breasts with olive oil on both sides and then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill chicken, 3 minutes on each side or until done. Remove from grill and let stand for 10 minutes. Cut chicken tender lengthwise to get 3 strips and then cut again crosswise, to get 6 small pieces.
Cook the pasta according to the package direction. Drain well and keep warm.
Heat a large nonstick skillet over medium heat. Add oil to pan. Add flour and garlic and cook until garlic is browned, about 2 minutes, stirring constantly. Add milk and chicken broth and stir with a whisk. Bring to a simmer and cook for 2 minutes or until thickened. Add cheese, stirring until cheese melts. Add remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Add spinach stirring constantly until spinach wilts. Add pasta and chicken and stir until combined and warmed through. Serve immediately.
prepping chicken for the grill:
mise en place:
chicken cut up:
sauteing oil, flour and garlic:
adding milk and broth:
add the cheese:
add salt, pepper, spinach:
pasta and chicken:
and serve, thanks Carl!