Light Tuscan Garlic Chicken recipe
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Ingredients
- 6 ounces whole wheat linguine 20 asparagus spears, trimmed 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh thyme 1 tablespoon salt 2 teaspoons freshly ground black pepper 4 (3 ounce) skinless, boneless chicken breast halves, pounded thin olive oil cooking spray 2 teaspoons olive oil, divided 1 red bell pepper, cut into matchstick-sized pieces 3 cloves garlic, minced 2 cups low-fat buttermilk ½ cup white wine 1 tablespoon all-purpose flour ½ pound fresh spinach ⅓ cup grated Parmesan cheese
Nutrition Info
- 414.2 caloriescarbohydrate: 44.8 gcholesterol: 64.1 mgfat: 8.2 gfiber: 9.5 gprotein: 36.8 gsaturatedFat: 2.5 gservingSize: -sodium: 2080.2 mgsugar: 10 gtransFat: : -unsaturatedFat: : -
Directions Light Tuscan Garlic Chicken
Directions
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Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 10 to 12 minutes, drain.
Bring a second pot of water to a boil. Cook asparagus until bright green, about 3 minutes. Remove asparagus using tongs and immediately dunk in cold water.
Mix oregano, basil, thyme, salt, and pepper in a small bowl. Spray chicken breasts with cooking spray, rub herb mixture into chicken.
Heat 1 teaspoon olive oil in a skillet over medium-high heat, cook chicken in the hot oil until lightly browned and no longer pink in the center, about 3 minutes per side.
Heat remaining 1 teaspoon olive oil in a saucepan over medium-high heat, cook and stir red bell pepper and garlic in the hot oil until fragrant, about 1 minute. Stir buttermilk, wine, and flour into red bell pepper mixture, cook and stir until sauce is thickened, 2 to 4 minutes. Add spinach, cook until spinach wilts, 2 to 3 minutes. Stir Parmesan cheese into sauce until melted.
Run hot water over asparagus to warm. Evenly divide linguine among serving plates, top with sauce, asparagus, and chicken.