Chicken & Spinach Skillet Pasta with Lemon & Parmesan

• portions: 4 servings
• temps total: 25 minutes

Ingrédients

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

Instructions

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

• Calories: 335 kcal
• Lipides Totaux: 12 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 0 g
• Cholestérol: 67 mg
• Sodium: 499 mg
• Glucides Totaux: 25 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 1 g
• Protéines: 29 g