Linguine chicken florentine~ 1/25/2011

Ingredients

• 8  ounces  uncooked linguine
• 1  tablespoon  all-purpose flour
• 1/4  teaspoon  salt
• 1/4  teaspoon  pepper
• 1/2  pound  skinned, boned chicken breast, cut into bite-size pieces
• 2  teaspoons  olive oil
• 1/2  cup  chopped onion
• 1  large garlic clove, minced
• 1  cup  low-salt chicken broth
• 1/8  teaspoon  ground nutmeg
• 8  cups  torn spinach
• 1  cup  (4 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
• 1/4  cup  chopped fresh basil

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
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 mixture, onion, and garlic; sauté 4 minutes. Add broth and nutmeg; bring to a simmer. Cook over medium-low heat 3 minutes or until chicken is done.
Combine pasta, spinach, cheese, and basil in a large bowl; toss well. Add the chicken mixture, tossing gently.

Nutritional Information

Calories:

434 (22% from fat)

Fat:

10.7g (sat 4.7g,mono 2g,poly 0.9g)

Protein:

32.7g

Carbohydrate:

51.8g

Fiber:

6.3g

Cholesterol:

53mg

Iron:

6.1mg

Sodium:

331mg

Calcium:

487mg

Karen Levin, Cooking Light, MAY 1997