Light Tuscan Garlic Chicken - cooking recipe

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
    1/2 cup white wine
    1 tablespoon all-purpose flour
    1/2 pound fresh spinach
    1/3 cup grated Parmesan cheese
Preparation
    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.

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