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Chicken Florentine Pasta
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Yield: 4 servings (each serving is 1 1/4 cups, 6 points per serving for blue and purple, 8 points for green)

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  • 1 lb. boneless, skinless chicken breast, cooked and cut into bite size pieces.
  • 1 teaspoon butter
  • 2 cloves garlic, minced
  • 3/4 cup chicken broth
  • 1 1/2 tablespoons all purpose flour
  • 1/2 cup half and half
  • 2 (packed) cups baby spinach
  • 4 oz. bow tie pasta
  • 1 tablespoon grated Parmesan cheese
  1. Boil water and cook pasta according to the directions on the box.

  2. Melt butter in a pan and add garlic. Cook for 30 seconds then add in the chicken broth.

  3. Add the flour to the pan and whisk together until there are no lumps, then add in the half and half. Let it simmer for a couple of minutes, until the sauce thickens.

  4. Add the spinach to the pan and cook until it shrinks. Stir in the cooked pasta and chicken. Top with Parmesan cheese.