Light Tuscan Garlic Chicken

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.

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.