Linguine And Chicken Florentine

• 8 ounces uncooked linguine
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 pound skinned, boned chicken breast, cut into bite-size pieces
• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 1 large garlic clove, minced
• 1 cup low-salt chicken broth
• 1/8 teaspoon ground nutmeg
• 8 cups torn spinach
• 1 cup (4 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
• 1/4 cup chopped fresh basil

1. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
2. Combine flour, salt, and pepper in a bowl; add chicken, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture, onion, and garlic; saute 4 minutes. Add broth and nutmeg; bring to a simmer. Cook over medium-low heat 3 minutes or until chicken is done.
3. Combine pasta, spinach, cheese, and basil in a large bowl; toss well. Add the chicken mixture, tossing gently.

linguine, flour, salt, pepper, chicken, olive oil, onion, garlic, lowsalt, ground nutmeg, torn spinach, swiss cheese, fresh basil

Taken from www.myrecipes.com/recipe/linguine-chicken-florentine (may not work)