- 6 ounces whole wheat linguine
- 20 asparagus spears, trimmed
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 1 tablespoon salt
- 2 teaspoons freshly ground black pepper
- 4 (3 ounce) skinless, boneless chicken breast halves, pounded thin
- olive oil cooking spray
- 2 teaspoons olive oil, divided
- 1 red bell pepper, cut into matchstick-sized pieces
- 3 cloves garlic, minced
- 2 cups low-fat buttermilk
- 1/2 cup white wine
- 1 tablespoon all-purpose flour
- 1/2 pound fresh spinach
- 1/3 cup grated Parmesan cheese
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 10 to 12 minutes; drain.
- Bring a second pot of water to a boil. Cook asparagus until bright green, about 3 minutes. Remove asparagus using tongs and immediately dunk in cold water.
- Mix oregano, basil, thyme, salt, and pepper in a small bowl. Spray chicken breasts with cooking spray; rub herb mixture into chicken.
- Heat 1 teaspoon olive oil in a skillet over medium-high heat; cook chicken in the hot oil until lightly browned and no longer pink in the center, about 3 minutes per side.
- Heat remaining 1 teaspoon olive oil in a saucepan over medium-high heat; cook and stir red bell pepper and garlic in the hot oil until fragrant, about 1 minute. Stir buttermilk, wine, and flour into red bell pepper mixture; cook and stir until sauce is thickened, 2 to 4 minutes. Add spinach; cook until spinach wilts, 2 to 3 minutes. Stir Parmesan cheese into sauce until melted.
- Run hot water over asparagus to warm. Evenly divide linguine among serving plates; top with sauce, asparagus, and chicken.
04/17/2018
recipepes.com
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