Deb’s Chicken Florentine

Makes 6 servings at
400 calories each

16-oz. pkg. linguine pasta, uncooked and divided

1 T. olive oil

3 cloves garlic, minced

4 boneless, skinless chicken breasts, thinly sliced

1-1/4 c. fat-free zesty Italian salad dressing, divided

8 sun-dried tomatoes, chopped

8-oz. pkg. sliced mushrooms

5-oz. pkg. baby spinach

cracked pepper to taste

Garnish: chopped fresh parsley

Cook 3/4 of pasta according to package directions; set aside. Reserve remaining pasta for another recipe. While pasta is cooking, warm oil in a skillet over medium heat. Add garlic and cook 2 minutes. Add chicken; cook until no longer pink in the center. Drizzle chicken with one cup salad dressing. Stir in tomatoes and mushrooms; cover skillet and simmer until mushrooms are softened. Add spinach; cover skillet again. Cook another 2 to 3 minutes, just until spinach is wilted; stir and sprinkle with pepper. Toss cooked linguine with remaining salad dressing. Serve chicken and vegetables over linguine, garnished with parsley.

Keep a chilled pitcher of water in the fridge for a refreshing thirst quencher anytime. Dress it up with a few lemon wedges, orange slices or sprigs of fresh mint.