Ingredients
  • 4   boneless, skinless chicken breast halves (about 1 pound total)
  • 3/4  cup water
  • 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 salt
  • 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 paprika
Related Video
How to Make Grilled Rosemary Chicken

If you are looking to spice up your marinade choice for yout next chicken dish try this grilled rosemary chicken recipe. The lime, rosemary and garlic turns your chicken into a light, tasty summer meal.

Directions
1. 
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.
2. 
Combine chicken, 3/4 cup water, wine and garlic in saucepan. Bring to boiling over high heat; reduce heat; gently simmer, covered, 15 minutes.
3. 
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.
4. 
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.
5. 
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.
6. 
Add cheese sauce and shredded chicken to spinach in pot.
7. 
Meanwhile, add linguine to boiling water; cook until firm but tender, 9 to 10 minutes. Drain; add to spinach mixture. Turn into prepared casserole.
8. 
Combine remaining Parmesan cheese, bread crumbs and paprika in small bowl. Sprinkle over top.
9. 
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
Comments
Back to Top