Grilled Chicken Florentine Spaghetti

Spaghetti pasta with grilled chicken, baby spinach leaves and diced plum tomatoes in a Parmesan garlic sauce.

I love this in between time when summer days are fast dwindling and night comes sooner. This is the perfect dish to straddle the two seasons with smoky grilled chicken, a light sauce, garden tomatoes and pasta. Pasta spells comfort.

Expect to hear that word a lot over the next few months. ‘Tis the season.

Squeeeeeeee. . . No one’s happier than me. No one. I could almost burst. Almost.

Bring on the candy apples, cider doughnuts, winter squash, hot chocolate, jack-o-lanterns, sweatshirts and best of all, Halloween. Some of the best things in life.

I. Am. So. Ready.

Grilled Chicken Florentine Spaghetti

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 3-4 servings

Grilled Chicken Florentine Spaghetti

Spaghetti pasta with grilled chicken, baby spinach leaves and diced plum tomatoes in a Parmesan garlic sauce.

INGREDIENTS:

3 tablespoons olive oil, divided
12 ounces boneless chicken breasts
coarse salt and fresh black pepper
8 ounces spaghetti
1 teaspoon chopped garlic
2 tablespoons all-purpose flour
1 cup whole milk
1 cup low-sodium chicken broth
1/2 cup Parmesan cheese, plus more for serving
4 packed cups fresh baby spinach leaves
3/4 cup plum tomatoes, diced

INSTRUCTIONS:

  1. Use 1 tablespoon oil to coat the grill rack, then heat to medium-high.
  2. Season chicken with salt and pepper. Grill on each side until cooked through (165-174 degrees F). Remove and set aside for 5-10 minutes then thinly slice into bite-size pieces.
  3. Cook the spaghetti according to package directions to al dente. Reserve 1/2 cup of the pasta water before draining.
  4. Meanwhile heat a large nonstick skillet over medium-low heat and add remaining 2 tablespoons oil. Add garlic and cook until fragrant; whisk in flour and cook 2 minutes. Slowly whisk in milk and broth, bring to a simmer and cook 3 minutes, stirring often.
  5. Stir in Parmesan then the spinach, tomatoes, chicken and spaghetti. Toss until the spinach wilts and everything is coated with sauce adding some of the reserved pasta water if needed. Season with salt and pepper to taste.
  6. Serve immediately with Parmesan cheese.

Notes:

Adapted from Cooking Light

http://www.cinnamonspiceandeverythingnice.com/grilled-chicken-florentine-spaghetti/

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>