Chicken and Spinach Skillet Pasta with Lemon and Parmesan

Ingredients:

● 8 ounces gluten-free penne pasta or whole-wheat penne pasta

● 2 tablespoons extra-virgin olive oil

● 1 pound boneless, skinless chicken breast or thighs, trimmed, if necessary, and cut into

bite-size pieces

● ½ teaspoon salt

● ¼ teaspoon ground pepper

● 4 cloves garlic, minced

● ½ cup dry white wine

● Juice and zest of 1 lemon

● 10 cups chopped fresh spinach

● 4 tablespoons grated Parmesan cheese, divided

Steps to Make the Dish:

1. To cook the pasta, look at the package and then drain and set the pasta aside.

2. Heat the oil in a large (high-sided skillet) over medium to high heat. Add in the chicken,

salt, and pepper; cook and stir occasionally until just cooked through (5-7 minutes). Add

in the garlic and cook for about 1 minute. Stir in the wine, lemon juice, and zest, and then

bring to a simmer.

3. Remove from heat. Stir in the cooked pasta and spinach to combine them. Cover and let

stand until the spinach is just about wilted. Dividing the portions of many guests will be

enjoying the dish. Top off with 1 tbsp of parmesan.

Nutrition Facts:

Serving Size: 2 scant cups; per serving: 335 calories; protein 28.7g; carbohydrates 24.9g; dietary

fiber 2g; sugars 1.1g; fat 12.3g; saturated fat 2.7g; cholesterol 66.9mg; vitamin a iu 7100IU;

vitamin c 30.8mg; folate 154.8mcg; calcium 143.6mg; iron 3.3mg; magnesium 107.9mg;

potassium 684.5mg; sodium 499.2mg; thiamin 0.2mg.

Source: 

 https://www.eatingwell.com/recipe/267768/chicken-spinach-skillet-pasta-with-lemon-

parmesan/