This classic chicken Florentine is made healthier with low-fat ricotta cheese, lean chicken breast, and tons of spinach. This is the yummiest family dinner ever!
Ingredients
8oz.whole-wheat linguine pasta,dry
2tbspextra virgin olive oil
1/4tspsalt
black pepper, to taste
1lb.boneless, skinless chicken breast,cut into 1-inch pieces
1cuplow-fat ricotta cheese
1/4cupshredded Parmesan cheese
110-oz.package frozen spinach,thawed with excess moisture squeezed out
1tspminced garlic
2tbspwhite whole wheat flour
1tbsplemon juice
1cuplow-sodium chicken broth
Instructions
Bring a large pot of salted water to a boil and cook the linguine according to package directions for al dente. Reserve ¼ to ½ cup of the pasta cooking water before draining.
While the pasta is cooking, heat a large skillet over medium heat and add 1 tablespoon of the oil.
Season the chicken with the salt and black pepper to taste and add to the skillet. Cook until done, 2-3 minutes on each side, and reserve the cooked chicken on a plate.
In a small mixing bowl, stir together the ricotta cheese, Parmesan cheese, and spinach and set aside.
In the same skillet the chicken was cooked in, over medium heat add the remaining 1 tablespoon of oil and garlic and cook until fragrant, 30 seconds to 1 minute.
Whisk in the flour and cook for an additional 30 seconds. Increase the heat to high and whisk in the chicken broth and bring to a boil. Continuing cooking for 4-6 minutes, or until thickened.
Reduce the heat to low, and stir in the lemon juice, cheese and spinach mixture, and stir until smooth and incorporated.
Add in the reserved chicken and drained linguine pasta. Thin the sauce with 1 tablespoon of reserved pasta water at a time if needed.
Gently toss the linguine and chicken together to evenly coat in the sauce, and serve.