Advertising
Advertising
Lemon Chicken Pasta is an easy 30-minute dinner. This fowl pasta tastes like an eating place-first-class meal and the lemon cream sauce will win you over.
INGREDIENTS
1 tbsp. extra virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
12 oz. angel hair
1/4 tsp. butter
2 cloves garlic, minced
1/2 small red onion, finely chopped
1/3 c. freshly squeezed lemon juice (from 4 lemons)
1 lemon, thinly sliced into half-moons
Zest of 1 lemon
pinch of crushed red pepper flakes
3 c. baby spinach
1/4 tsp. Parmesan cheese
GET INGREDIENTS Powered by Chicory
DIRECTIONS
In a large skillet over medium heat, heat olive oil. Add chicken and season generously with salt and pepper. Cook until no longer pink, 10 minutes per side.
Meanwhile, bring a large pot of salted water to a boil. Cook angel hair according to package directions until al dente. Drain, reserving 1 cup pasta water, and set aside.
Transfer chicken to a plate and add butter to skillet. Let melt, then add garlic and red onion. Cook, stirring occasionally, until soft, then add lemon juice, zest, and slices. Stir in crushed red pepper flakes. For in 1/4 cup reserved water.
Return chicken to skillet, along with spinach. Gently toss until wilted, 1 to 2 minutes.
Add angel hair and toss until combined. (Add more pasta water if desired.)
Top with Parmesan.
INGREDIENTS
1 tbsp. extra virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
12 oz. angel hair
1/4 tsp. butter
2 cloves garlic, minced
1/2 small red onion, finely chopped
1/3 c. freshly squeezed lemon juice (from 4 lemons)
1 lemon, thinly sliced into half-moons
Zest of 1 lemon
pinch of crushed red pepper flakes
3 c. baby spinach
1/4 tsp. Parmesan cheese
GET INGREDIENTS Powered by Chicory
DIRECTIONS
In a large skillet over medium heat, heat olive oil. Add chicken and season generously with salt and pepper. Cook until no longer pink, 10 minutes per side.
Meanwhile, bring a large pot of salted water to a boil. Cook angel hair according to package directions until al dente. Drain, reserving 1 cup pasta water, and set aside.
Transfer chicken to a plate and add butter to skillet. Let melt, then add garlic and red onion. Cook, stirring occasionally, until soft, then add lemon juice, zest, and slices. Stir in crushed red pepper flakes. For in 1/4 cup reserved water.
Return chicken to skillet, along with spinach. Gently toss until wilted, 1 to 2 minutes.
Add angel hair and toss until combined. (Add more pasta water if desired.)
Top with Parmesan.
Advertising