The original recipe for this was in my September issue of Cooking Light Magazine. I changed it up a bit as I didn’t want to grill the chicken and then pick the meat off of the bones. It’s an easy to make, pretty fast recipe and the end result was delicious. It’s a pasta that is very lightly coated with the cream sauce.
Ingredients
- 1 lb skinless, boneless chicken breasts, cut into small bite-sized pieces
- 1 tbsp butter
- 3/4 teaspoon salt, divided
- 3/4 teaspoon black pepper, divided
- Cooking spray
- 1 lb uncooked capellini
- 2 tablespoons canola oil
- 3 tablespoons all-purpose flour
- 2 tablespoons chopped fresh garlic
- 1 cup whole milk
- 1 cup fat-free, lower-sodium chicken broth
- 3 ounces freshly grated Parmesan cheese (about 3/4 cup) plus extra for sprinkling
- 4 cups fresh spinach leaves
Preparation
- Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large non-stick skillet over med-high heat and melt butter. Add the chicken to the pan and cook until cooked through and browned. Set aside and wipe pan clean.
- Cook the pasta according to package directions. Drain well; keep warm.
- In the same skillet over medium-high heat add the oil; swirl to coat. Add flour and garlic; cook until garlic is browned (about 2 minutes), stirring constantly. Add milk and broth, stirring with a whisk; bring to a simmer, and cook 2 minutes or until thickened. Add cheese, stirring until cheese melts. Add remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and spinach; stir until spinach wilts. Add pasta and chicken; toss to combine. Serve sprinkled with remaining parmesan.
Adapted from Cooking Light.
Sparks from the Kitchen 
Sep 05, 2012 @ 09:31:28
I saw this recipe and was thinking about trying it. May have to since you said it was so good.