Lemony Chicken and Spinach Pasta

5.0(8)

Chicken, pasta, and spinach tossed in a delicious, light, and flavorful lemon sauce!

by Stephanie { Eat. Drink. Love.}·published 2012-01-28

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Main CoursesPasta

Servings

Total time

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prep 5 min

Calories / serving

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Ingredients (14)

serves

½ pounds Pasta (rotini Or Penne)
1 Tablespoon Extra Virgin Olive Oilextra-virgin-olive-oil
¼ cups White Onion, Choppedonion
2 cloves Garlic, Mincedgarlic
1 Tablespoon All-purpose Flourflour
½ cups Chicken Brothchicken-broth
¾ cups Skim Milkmilk
2 whole Lemons, Dividedlemon
½ cups Pamesean Cheese, Shredded, Divided
3 cups Raw Spinachspinach
1 pound Cooked Chicken Breast, Diced Or Sliced Into Thin Stripschicken-breast
¼ teaspoons Red Pepper Flakesred-pepper-flakes
1 pinch Salt, Or To Tastesalt
1 pinch Black Pepper, Or To Taste

Instructions (4 steps)

011. In a pot, cook pasta according the the package instructions. While pasta is cooking, heat the olive oil in a medium saute pan on medium heat. Add the onion and cook for about 1-2 minutes until translucent. Add the garlic and cook for 30 seconds. Add the flour and toss to coat all of the onion and garlic.
02

2. Add the broth, milk, juice of 1 lemon, and 1/4 cup of the Parmesan cheese. Stir until well-mixed. Add the spinach and chicken. The sauce should thicken. Remove the pasta from the water, drain, and then add to the pan with the sauce and chicken. Toss to coat. Add the zest of 1 lemon, red pepper flakes, and salt and pepper to taste.

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Not rich — missing servings, total time, or calories.