Grilled Chicken Florentine Pasta by Rattaya Nagorski

I actually made this pasta as a side dish, eliminating the chicken. The flavors weren't as sharp as I normally liked for a creamy pasta dish, but this was easy and quick, adding in a vegetable for boys who just wanted pasta and alfredo sauce at home. 

Grilled Chicken Florentine Pasta

Recipe is from Cooking Light, September 2012. 4 servings. 

GATHER:

  • 2 (6oz) bone-in chicken breasts, skinned
  • 3/4 tsp salt, divided
  • 3/4 tsp black pepper, divided
  • Cooking spray
  • 8oz uncooked linguine
  • 2 tbsp canola oil
  • 3 tbsp all-purpose flour
  • 1 tsp chopped fresh garlic
  • 1 cup whole milk
  • 1 cup fat-free, lower-sodium chicken broth
  • 3oz Parmesan cheese, grated (about 3/4 cup)
  • 4 cups fresh spinach leaves

MAKE:

  1. Prepare grill to medium-high heat.
  2. Sprinkle chicken with 1/4 tsp salt and 1/4 tsp pepper. Place chicken on grill rack coated with cooking spray, and grill for 8 minutes on each side or until done. Let stand 10 minutes. Carve chicken off bones and thinly slice. 
  3. Cook the pasta according to package directions. Drain well; keep warm.
  4. Heat a large nonstick skillet over medium-high heat. Add oil to pan; 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 tsp salt, remaining 1/2 tsp pepper, and spinach; stir until spinach wilts. Add pasta and chicken; toss to combine. 

Chicken + Wild Rice + Almonds by Rattaya Nagorski

A lighter fare of a main course for chicken. I did a few changes, and it still came out wonderful and fairly sweet. It’s a great picnic dish, or serve it alongside a fun soup.

Cooking Light, December 2009. Yields 6 servings.

Dressing: 1/4 cup fig vinegar or white wine vinegar, 2 tsp sugar, 1 tsp Dijon mustard, 1/4 tsp salt, 1 garlic clove, minced, and 2 tbsp canola oil.

Make the dressing: Combine the first 5 ingredients in a medium bowl. Gradually add oil, stirring with a whisk until well blended. Cover and chill.

Rice: 2 cups chicken broth, 1 1/2 cups uncooked wild rice, and 1 tbsp butter.

Make the rice: Combine all rice ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is tender and liquid is absorbed. Remove rice mixture from heat; cool.

Chicken: Cooking spray, 1 lb boneless, skinless chicken breast, salt and pepper.

Make the chicken: Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 tsp salt and 1/8 tsp pepper. Add chicken to pan; cook 8 minutes on each side or until done. Cool; cut into 1/2 inch cubes.

Salad: 1 cup chopped celery, 1/2 cup shredded carrots, 1/3 cup dried cranberries, 1/4 cup chopped almonds, toasted, and 2 tbsp minced red onion. [I replaced 1 chopped and seeded roma tomato instead of shredded carrots, and I also left off the red onions.] 

Make the salad: Combine cooked rice, chicken, and all salad ingredients in a large bowl. Add dressing, toss gently to coat. Cover and chill.