Boil chicken in water with garlic and salt added for 45-60 minutes until done. Remove and set aside.
Add linguine to garlic chicken broth and boil until al dente.
While linguine is boiling, Shred/chop chicken.
Drain linguine. Reserve 1/2 cup of broth.
Add butter and flour to hot pan and cook 5 minutes, making a simple roux.
Slowly add half and half, stir until liquid starts to thicken.
Add seasonings and thawed spinach. Stir until mixture is fully heated. Reserved broth may be added, as needed.
Add chicken and linguine.
When fully heated, turn off the burner and stir in parmesean cheese.
Serve with a green salad or simple Italian vegetables.
|Serving Size: 1 Serving (749g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 217 (22%)|
|Amt Per Serving||% DV|
|Total Fat 24.1g||32 %|
|Saturated Fat 11.7g||58 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 380.9mg||117 %|
|Sodium 499mg||17 %|
|Potassium 1836.3mg||48 %|
|Total Carbohydrate 61.5g||18 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 58.1g|
|Protein 124.7g||178 %|
Powered by: USDA Nutrition Database
Calories per serving: 981
There are no reviews yet. Be the first!