Chicken & Spinach Skillet Pasta with Lemon & 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
Directions
Cook pasta according to package directions. Drain and set aside.
Meanwhile, heat oil in a large high-sided skillet over medium-high heat. Add chicken, salt and pepper; cook, stirring occasionally, until just cooked through, 5 to 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in wine, lemon juice and zest; bring to a simmer.
Remove from heat. Stir in spinach and the cooked pasta. Cover and let stand until the spinach is just wilted. Divide among 4 plates and top each serving with 1 tablespoon Parmesan.
Nutrition
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.