Grilled Chicken Florentine Pasta

• 2 - Cooked Chicken Breasts sliced thinly
• 8 oz Whole Wheat Linguine
• 2 T Canola Oil
• 3 T Flour
• 1 tsp Garlic - chopped
• 1 C Whole Milk
• 1 C Chicken Broth
• 3/4 C Parmesan Cheese - Grated
• 4 C Fresh Spinach Leaves
• Salt & Pepper

1. Cook Pasta - and drain. Keep Warm
2. Heat large non-stick skillet over medium heat. Add oil and swirl to coat. Add flour and garlic and cook until lightly browned (2 min) stirring constantly.
3. Add milk and broth and stir with whisk. Bring to a simmer and cook 2 min until thickened.
4. Add cheese and stir until cheese melts.
5. Ad 1/2 tsp salt and 1/2 tsp pepper and spinach and stir until spinach wilts. Add pasta and chicken and toss to combine.

chicken, linguine, t, t, garlic, milk, chicken broth, parmesan cheese, fresh spinach leaves, salt

Taken from www.epicurious.com/recipes/member/views/grilled-chicken-florentine-pasta-52027201 (may not work)