Grilled Chicken Florentine Pasta

INGREDIENTS:
2 chicken breasts
3/4 tsp salt
3/4 tsp pepper
Cooking Spray
8 oz. linguine
2 TBL canola oil
3 TBL all-purpose flour
1 tsp chopped garlic
1 cup whole milk
1 cup chicken broth
3 oz. Parmesan cheese, grated
4 cups fresh spinach leaves

DIRECTIONS:
Prepare grill to medium-high heat. Sprinkle chicken with 1/4 tsp salt and 1/4 tsp pepper. Place chicken on grill rack coated with cooking spray, and grill for 8 minutes on each side or until done. Let stand 10 minutes. Carve chicken and thinly slice.
Cook the pasta according to package directions, drain well; keep warm.
Heat a large nonstick skillet over med-high heat. Add oil to pan; swirl to coat. Add flour and garlic; cook until garlic is browned (about 2 minutes), stirring constantly. Add milk and broth, stirring with a whisk; bring to a simmer, and cook 2 minutes or until thickened. Add cheese, stirring until cheese melts. Add remaining 1/2 tsp salt, remaining 1/2 tsp pepper and spinach; stir until spinach wilts. Add pasta and chicken; toss to combine.