Yum! Yum! Your taste buds won't believe this is a light recipe!
serves 12 ( about 1 c. = 8 points +)
- 2 lbs. boneless, skinless chicken breasts
- salt and pepper
- 1 lb. linguini pasta
- 4 c. fresh baby spinach
- 8 oz. low-fat cream cheese, cubed
- 1 c. skim milk
- 1 c. fat-free chicken broth
- 2 tsp. crushed garlic
- 3/4 c. grated Parmesan cheese
Season chicken with salt and pepper. Spray with nonstick spray and grill or pan fry until juices run clear. Let chicken stand for 5 minutes before cutting into cubes.
In a large saucepot, combine cream cheese, milk, garlic, chicken broth, Parmesan and salt and pepper to taste. Bring to a boil, whisking until smooth. Remove from heat and let stand 10 minutes.
Meanwhile, cook pasta according to package directions, omitting fat. Just before draining, add spinach so that it wilts. Drain pasta and spinach.
Add pasta mixture and chicken to the pot with the sauce. Stir to coat. Transfer to a serving bowl.