The fresh and light lemon flavor makes this one of the few pasta entrees that doesn’t leave me feeling so stuffed I could hibernate for all of the upcoming winter months. Lighter, yet obviously filling. Simple, yet so bright and flavorful. As a side note, today it struck me how strange it is that we call this “angel hair” pasta. Really surprised that marketing was not met with disdain but consumers. But ok! SORRY AND AGAIN I just have to say I love lemon + pasta because it takes pasta’s only possible flaw (heaviness) and makes it all fresh and light feeling.
One Pan Lemon Chicken Angel Hair
Serves four
1 tablespoon olive oil
3 boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
6 cloves garlic, minced
4 cups vegetable broth
8 ounces angel hair pasta
1/2 cup grated parmesan, divided
3 tablespoons butter
1 lemon, juiced (about 2 tablespoons)
2 cups spinach
3 green onions, sliced
Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken until no pink remains, about 4-5 minutes on each side. Slice chicken thinly.
Saute garlic in pan for 30 seconds. And vegetable broth and spaghetti to pan. Bring to boil, then reduce heat to medium. Simmer for 10-12 minutes, until liquid is absorbed.
Fold in 1/4 cup grated parmesan, butter, lemon juice, spinach, and chicken. Mix until butter is melted and evenly distributed. Top with green onion and remaining parmesan.
- 1 tablespoon olive oil
- 3 boneless, skinless chicken breasts
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 6 cloves garlic, minced
- 4 cups vegetable broth
- 8 ounces angel hair pasta
- ½ cup grated parmesan, divided
- 3 tablespoons butter
- 1 lemon, juiced (about 2 tablespoons)
- 2 cups spinach
- 3 green onions, sliced
- Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken until no pink remains, about 4-5 minutes on each side. Slice chicken thinly.
- Saute garlic in pan for 30 seconds. And vegetable broth and spaghetti to pan. Bring to boil, then reduce heat to medium. Simmer for 10-12 minutes, until liquid is absorbed.
- Fold in ¼ cup grated parmesan, butter, lemon juice, spinach, and chicken. Mix until butter is melted and evenly distributed. Top with green onion and remaining parmesan.
Adapted from Betty Crocker.
My New Cookbook
PRE-ORDER NOW: AMAZON | BARNES & NOBLE
