The moment I saw this recipe in Cooking Light magazine, I was dying to try it because it looked so delicious and was one of their 40 minutes meal. Result - My husband and I loved it and I now have another recipe for the quick weeknight dinners. I wanted to serve garlic bread as a side dish but in order to make our dinner healthy, I tried 'Oven Roasted Broccoli' and it was a huge success!
Chicken Florentine Pasta
Chicken Breast - 2/3 pieces skinlessPenne Pasta - 8 Ounces uncooked
Canola Oil - 2 tbsp
All Purpose Flour - 3 tbsp
Fresh Garlic - 1-2 tsp chopped
Milk - 1 cup
Low fat Chicken Broth - 1 cup
Spinach leaves - 3 cups
Salt - to taste
Pepper - 1 tsp
Oregano - 1 tsp
Red chili flakes - 1/2 tsp
Parmesan Cheese - 1/4 cup grated
Heat oven to 350 F. Sprinkle salt and pepper on the chicken breast and roast in oven for 20-25 minutes or until fully cooked. Cut in small chunks.
Cook pasta according to packages instructions. Drain well and keep warm.
Heat oil in a non stick pan and add flour and garlic to it. Cook until garlic turn browns and keep stirring continuously. Add milk and broth to the pan and stir with a whisk. Turn the heat to simmer and cook for 4-5 minutes or until the mixture thickens. Add salt, pepper, oregano and red chili flakes and mix well.
To this mixture add spinach and cook for 4-5 minutes. Add chicken pieces and pasta and mix well. Serve hot!
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