Chicken & Spinach Skillet Pasta with Lemon & Parmesan

• doses: 4 servings
• tempo total: 25 minutes

Ingredientes

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

1 tablespoon of lemon zest

2-3 tablespoons of lemon juice

1/3 cup unsalted butter, cubed

4 tablespoons grated Parmesan cheese, divided

10 cups chopped fresh spinach

Instruções

Bring a large pot of water to a boil; add 8 ounces pasta and cook according to package directions. Reserve ½ cup of cooking water; drain the pasta and set aside.

Meanwhile, heat 2 tablespoons oil in a large high-sided skillet over medium-high heat. Add chicken pieces, ¾ teaspoon salt and ¼ teaspoon pepper; cook, stirring occasionally, until an instant-read thermometer inserted in thickest portion registers 165°F, 5 to 7 minutes. Add minced garlic; cook, stirring, until fragrant, about 1 minute. Stir in 1 cup wine, 2 teaspoons lemon zest and ¼ cup lemon juice; bring to a simmer over medium-high heat, stirring occasionally. Add cubed butter and 1 tablespoon Parmesan; cook, whisking constantly, until the sauce is creamy and emulsified, about 2 minutes. Add ¼ to ½ cup pasta water; cook, stirring occasionally, until the sauce thickens slightly, about 2 minutes.

Stir in chopped spinach and the cooked pasta. Cook over medium heat, stirring occasionally, until the spinach is wilted and bright green, about 5 minutes. Divide among 4 plates; top with the remaining 3 tablespoons Parmesan.