I have reduced this recipe to 1/4 of its original fat and calories!

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Note:

Be sure to thicken the sauce some before adding the spinach. When finishing with the Parmesan, add it very slowly, stirring continuously or it will clump and stick to the spinach and peppers.

Nutrition Facts

414.2 calories; 36.8 g protein; 44.8 g carbohydrates; 64.1 mg cholesterol; 2080.2 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/14/2014
Disclaimer I don t like asparagus or whole wheat pasta so I omitted the asparagus and used my regular pasta. Also I used dried herbs. Despite those changes this was fabulous. I cooked the chicken and then set aside covered with foil then cooked the remaining ingredients in that pan to capture all the chicken flavor and save on cleaning pans. At the very end I placed the chicken in the sauce to finish. This is delicious. Thanks for sharing! Read More
(5)

Most helpful critical review

Rating: 1 stars
10/17/2017
A bit complicated to put together for a weeknight. I also didn't care for the flavor. Read More
11 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
10/14/2014
Disclaimer I don t like asparagus or whole wheat pasta so I omitted the asparagus and used my regular pasta. Also I used dried herbs. Despite those changes this was fabulous. I cooked the chicken and then set aside covered with foil then cooked the remaining ingredients in that pan to capture all the chicken flavor and save on cleaning pans. At the very end I placed the chicken in the sauce to finish. This is delicious. Thanks for sharing! Read More
(5)
Rating: 5 stars
10/14/2014
Disclaimer I don t like asparagus or whole wheat pasta so I omitted the asparagus and used my regular pasta. Also I used dried herbs. Despite those changes this was fabulous. I cooked the chicken and then set aside covered with foil then cooked the remaining ingredients in that pan to capture all the chicken flavor and save on cleaning pans. At the very end I placed the chicken in the sauce to finish. This is delicious. Thanks for sharing! Read More
(5)
Rating: 5 stars
08/05/2013
It was easy and very good. Everyone loved it. didn't go the olive oil route. Used butter all the way. Yum. Read More
(3)
Advertisement
Rating: 4 stars
10/26/2014
Sliced the chicken instead of leaving whole. Really like the buttermilk-based sauce though it was rather watery even after cooking but felt the spinach was overkill. I think it would have tasted better with just the asparagus. We ended up adding the pasta to the sauce to try and soak it up a little. If we make again would add more flour and leave out the spinach. Read More
(2)
Rating: 5 stars
01/01/2016
Really good! Tastes like more calories than it is. I make it ahead and freeze it. Just make sure to get high quality linguine if you are going to freeze it. The flavor is great. The sauce was too thin but I might have missed something. I was impressed overall. Read More
(1)
Rating: 4 stars
04/17/2015
turned out very tasty however I think I may have added a little too much wine. and I increased the pepper for my and my husband taste. overall great quality and delicious meal.:-) Read More
Advertisement
Rating: 5 stars
02/04/2017
Very good recipe. Did not use red pepper because I don't like it but other than that followed recipe exactly. Loved it. Good way to sneak in some spinach. Read More
Rating: 5 stars
08/11/2016
This was excellent and will definitely make again. I recommend wisking together the Buttermilk Parmesan cheese wine and flour together before adding to the sauce pan. I used dry herbs I added about a 1/2 cup chopped onion I doubled the garlic and also added extra Parmesan cheese to thicken the sauce a little more. Read More
Rating: 5 stars
09/04/2014
I made this to the letter. Amazing! Wanted to pray a prayer of thanks after every bite! Can not WAIT to make it again soon... Makes my mouth water just thinking about it!! (Next time I'll snap a pic to add to this recipe. Read More
Rating: 1 stars
10/17/2017
A bit complicated to put together for a weeknight. I also didn't care for the flavor. Read More