Grilled Chicken Florentine Pasta

Feeding a cross country runner and a soccer player has proved to be somewhat of a challenge.  The kids are craving carbs and I think they're burning through them about as fast as they can eat them.  Unfortunately, my 41 year old body doesn't process the carbohydrates as quickly as my calorie incinerating teenagers.  (Imagine that.)  You can see my dilemma - what can I fix for dinner that will load them with carbohydrates and lean protein without sabotaging my own diet?  The grilled chicken Florentine pasta in the September issue of Cooking Light magazine looked like a perfect fit to satisfy starving athletes and a calorie conscious mother.   

 



My instincts were right - this meal was amazing.  Fresh spinach (that the kids picked out of course), grilled chicken, whole grain pasta and low-fat sauce.   I think we could eat this once a week.
 





Grilled Chicken Florentine Pasta
2 bone in chicken breasts 
3/4 teaspoon salt
3/4 teaspoon pepper
8 ounces linguini (I used whole grain pasta)
2 Tablespoons olive oil
3 Tablespoons flour
1 teaspoon fresh garlic
1 cup milk (I used 2% instead of the whole milk that was recommended.)
1 cup chicken broth
3 ounces Parmesan cheese  (Trust me, you want to use really great Parmesan cheese.)
4 cups fresh spinach









 
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.

As long as you're grilling, you might as well throw on some extra chicken breasts.  You can eat them for lunch or add them to a salad for dinner. 







 Grill until 165 degrees.  Let rest 10 minutes then slice thin. 

 
Cook pasta according to package directions.

Heat oil in skillet.  Add flour and garlic and cook 2 minutes.











Add milk and broth and whisk until smooth.  Bring to a simmer and cook until thickened.







Add cheese and remaining salt and pepper.  I am going to let you in on the real secret to this recipe:  GREAT Parmesan cheese.  Seriously, don't skimp on the cheese and whatever  you do - do NOT use the powdered cheese than comes in a green can.  Did I stress that enough?

Stir in spinach. 

Add chicken and pasta. 

Grilled Chicken Florentine Pasta - Love, love, love this dish.  It's easy - it's healthy and best of all - it's delicious.

My family loved this meal as much as I did.  As much as I hate to make the same recipe twice, I think I am going to have to make this a repeat meal.  It was THAT good.





Ciao!




Grilled Chicken Florentine Pasta
2 bone in chicken breasts
3/4 teaspoon salt
3/4 teaspoon pepper
8 ounces linguini
2 Tablespoons olive oil
3 Tablespoons flour
1 teaspoon fresh garlic
1 cup milk
1 cup chicken broth
3 ounces Parmesan cheese
4 cups fresh spinach

Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.  Grill until 165 degrees.  Let rest 10 minutes then slice thin.  Cook pasta according to package directions.   Heat oil in skillet.  Add flour and garlic and cook 2 minutes.  Add milk and broth and whisk until smooth.  Bring to a simmer and cook until thickened.  Add cheese and remaining salt and pepper.  Stir in spinach.  Add chicken and pasta.  Serve.