chicken and spinach skillet pasta with lemon and parmesan for two

Chicken

Chicken & Spinach Skillet Pasta with Lemon & Parmesan for Two

In this easy weeknight dinner, we combine lean chicken breast and sautéed spinach for a flavorful meal that is simple and quick. This recipe was adapted from our popular Chicken & Spinach Skillet Pasta with Lemon & Parmesan to serve two instead of four.

Ingredients

4 ounces gluten-free penne pasta or whole-wheat penne pasta
1 tablespoon extra-virgin olive oil
8 ounces boneless, skinless chicken breast or thighs, trimmed and cut into bite-size pieces
¼ teaspoon salt
⅛ teaspoon ground pepper
2 cloves garlic, minced
¼ cup dry white wine
zest and juice of 1/2 lemon
5 cups chopped fresh spinach
2 tablespoons grated parmesan cheese, divided

Directions

Bring a saucepan of water to boil; cook pasta according to package directions. Drain and set aside.
Meanwhile, heat oil in a medium 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 zest and lemon juice; 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 between 2 plates and top each serving with 1 tablespoon Parmesan.