Chicken & Spinach Skillet Pasta

This garlicky, lemony chicken pasta with sautéed spinach and a sprinkle of Parmesan is a quick, easy weeknight dinner bursting with flavor. Serves: 4

Ingredients

  • 8 ounces gluten-free or whole-wheat penne pasta
  • 2 tablespoons extra-virgin olive oil
  • 1 pound boneless, skinless chicken breast or thighs, diced
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 4 cloves garlic, minced
  • 1 cup dry white wine
  • 2 teaspoons lemon zest
  • 1/4 cup lemon juice
  • 1/3 cup unsalted butter, cubed
  • 4 tablespoons grated Parmesan cheese, divided
  • 10 cups chopped fresh spinach

Preparation

  1. Boil a large pot of water; add pasta and cook according to package. Reserve 1/2 cup of pasta water; drain the pasta and set aside.
  2. Heat oil in a large skillet over medium-high heat. Add chicken, salt and pepper, and cook for 5 to 7 minutes. Add garlic and stir until fragrant.
  3. Add wine, lemon zest and lemon juice; bring to a simmer over medium-high heat. Add butter and 1 tablespoon Parmesan; cook, whisking constantly, until the sauce is creamy and emulsified.
  4. Add 1/4 to 1/2 cup pasta water; stir occasionally until the sauce thickens slightly, about 2 minutes.
  5. Add in the spinach and pasta. Cook over medium heat until the spinach is wilted and bright green. Serve with the remaining Parmesan and enjoy!

Nutritional Information

Serving size: 2 cups

  • Calories: 514
  • Protein: 33 g
  • Carbs: 25 g
  • Fiber: 3 g
  • Fat: 27 g

Source: modified from Eating Well at eatingwell.com