If you are looking for a delicious, creamy white sauce with tender chicken and spinach, you have found the recipe. I am really pleased with how easy this white sauce was to make and how tasty it turned out!
Chicken Florentine Linguine
Recipe adapted from Cooking Light September 2012
2 boneless, skinless chicken breasts
1 tsp. garlic salt
1 tsp. pepper, divided
8 oz. whole wheat linguine
2 Tbsp. olive oil
3 Tbsp. whole wheat flour
2 tsp. fresh minced garlic
1 c. whole milk
1 c. chicken broth
1 c. grated Parmesan cheese
1/2 tsp. salt
4 c. fresh baby spinach
Season chicken breasts with garlic salt and 1/2 tsp. pepper. Cook over medium high heat until no longer pink, about 4 minutes per side. Remove from heat, slice thinly, keep warm.
Meanwhile, bring a large pot of water to a boil. Cook linguine to al dente. Drain and rinse with hot water. Set aside.
While noodles are cooking, heat a large skillet to medium-high heat. Add olive oil and swirl to coat pan. Add garlic and flour and cook, stirring continuously, for about 2 minutes. Add milk and broth and whisk well to combine. Continue whisking while mixture heats to a simmer. Allow it to thicken. Once thickened (about 4-5 minutes) add parmesan cheese and melt.
Once cheese has melted, add remaining 1/2 tsp. pepper, salt, and spinach. Continue cooking until spinach has just wilted. Add chicken and noodles to mixture and toss to mix. Serve immediately. Tastes great with a side of steamed broccoli.
Husband Rating: 7 out of 10
Food for Thought: This would also be great with the broccoli mixed right in. I served it on the side because of my non-broccoli eating boys, hoping that it would give this meal a better chance of being eaten. However, I ended up mixing all of mine right together on the plate because the flavors worked really well together! 🙂