• 4   
    boneless, skinless chicken breast halves (about 1 pound total)
  • 3/4  cup 
  • 1/2  cup 
    dry white wine
  • 1   large 
    clove garlic, sliced
  • 1   pound 
    fresh spinach, rinsed
  • 1   tablespoon 
    olive oil
  • 2   tablespoons 
    all-purpose flour
  • 1 1/2  tablespoons 
    fresh lemon juice
  • 1 1/2  teaspoons 
    dried oregano
  • 1   teaspoon 
  • 1/4  teaspoon 
    black pepper
  • 1/8  teaspoon 
    ground nutmeg
  • 6   ounces 
    less-fat cream cheese, cut up and softened
  • 3/4  cup 
    grated Parmesan cheese
  • 1/2  pound 
    linguine, broken in half
  • 2   tablespoons 
    plain dry bread crumbs
  • 1/2  teaspoon 
Heat oven to 375 degrees F. Lightly oil 8 x 8 x 2-inch glass baking dish. Bring large pot of lightly salted water to boiling over high heat.
Combine chicken, 3/4 cup water, wine and garlic in saucepan. Bring to boiling over high heat; reduce heat; gently simmer, covered, 15 minutes.
Remove chicken from broth and set aside to cool. Measure broth, adding water if needed to make a total of 1-3/4 cups. Tear chicken into about 1/2-inch-wide shreds.
Place wet spinach in large nonreactive pot; cover; cook over high heat until wilted, 3 minutes. Drain, lightly pressing out excess water. Coarsely chop; return to pot.
Heat oil in saucepan over medium heat. Stir in flour; cook 1 minute. Stir in reserved 1-3/4 cups broth mixture; cook, stirring, until thickened and smooth, 3 to 4 minutes. Add lemon juice, oregano, salt, pepper and nutmeg. Bring to boiling. Remove from heat. Stir in cream cheese and 1/2 cup Parmesan.
Add cheese sauce and shredded chicken to spinach in pot.
Meanwhile, add linguine to boiling water; cook until firm but tender, 9 to 10 minutes. Drain; add to spinach mixture. Turn into prepared casserole.
Combine remaining Parmesan cheese, bread crumbs and paprika in small bowl. Sprinkle over top.
Bake in 375 degrees F oven about 30 minutes or until golden and bubbly. Let stand at least 15 minutes. Serve.
Nutrition information
Per Serving: cal. (kcal) 384, Fat, total (g) 13, chol. (mg) 56, sat. fat (g) 6, carb. (g) 39, fiber (g) 3, pro. (g) 26, sodium (mg) 760, Percent Daily Values are based on a 2,000 calorie diet
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