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Makes 4 servings
Serving Size: 1½ cups
Total Time: 35 minutes | Hands-On Time: 20 minutes
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast halves
- 4 ounces whole-grain linguine
- 1 pint cherry tomatoes (2 cups)
- 4 cups fresh spinach, packed
- ½ cup of 1/3-less-fat cream cheese, softened
- ¼ cup Gorgonzola or other blue cheese (1 ounce)
- Heat oil in an extra-large nonstick skillet over medium heat, swirling oil to coat pan. Add chicken, cover and heat until cooked through, turning once, about 15 minutes. Remove cooked chicken to a cutting board. Use two forks to shred chicken into pieces.
- Meanwhile, bring a medium pot of water to a boil on the stove top. Once boiling, add linguine, reduce heat to a simmer and cook for six to eight minutes, or until linguine is tender. Drain linguine, reserving ½ cup of the pasta cooking water.
- In the same skillet used to cook the chicken, over medium heat, add tomatoes and half the spinach. When spinach wilts, add the remaining spinach. Cook and stir until all spinach is wilted and the tomatoes are warm. Remove tomatoes and spinach to a small bowl; set aside.
- Reduce heat to medium-low. Add cream cheese and Gorgonzola to the skillet; stir constantly with a whisk until cheeses start to melt. Add shredded chicken and drained linguine to the skillet and stir quickly to coat with the sauce. Remove skillet from heat and gently stir in spinach and tomatoes. If mixture becomes too dry, stir in some of the reserved pasta cooking water.
- Divide linguine mixture among four plates. Serve immediately.
Nutrition Facts (per serving):calories 347, total fat 13 g (saturated fat 4 g, trans fat 0 g), sodium 212 mg, carbohydrates 25 g (fiber 5 g, sugar 4 g), protein 33 g