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    Chicken & Spinach Skillet Pasta with Lemon & Parmesan

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    Ingredients

    This one-pan chicken pasta combines lean chicken breast and sautéed spinach for a one-bowl meal that's garlicky, lemony and best served with a little Parm on top. I call it "Mom's Skillet Pasta," and she called it "Devon's Favorite Pasta." Either way, it's a quick and easy weeknight dinner we created together and scribbled on a little recipe card more than a decade ago, and it remains in my weekly dinner rotation to this day. It's a simple dinner the whole family will love.

    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

    1Cook pasta according to package directions. Drain and set aside.

    2Meanwhile, 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.

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    Ingredients

    This one-pan chicken pasta combines lean chicken breast and sautéed spinach for a one-bowl meal that's garlicky, lemony and best served with a little Parm on top. I call it "Mom's Skillet Pasta," and she called it "Devon's Favorite Pasta." Either way, it's a quick and easy weeknight dinner we created together and scribbled on a little recipe card more than a decade ago, and it remains in my weekly dinner rotation to this day. It's a simple dinner the whole family will love.

    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

    1

    1Cook pasta according to package directions. Drain and set aside.

    2

    2Meanwhile, 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.

    3

    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.