Lemon Chicken Pasta
Simple and delicious fettuccine pasta made with garlic, parmesan cheese, lemon, and herbs. Then topped with sliced chicken breast.
Servings: 4
Ingredients
- 2 tbsp olive oil divided
- 1½ lb chicken breast skinless and boneless
- Kosher salt and pepper to taste
- 1 tsp herbs de Provence
- 8 oz fettuccine pasta gluten-free option, or any other whole-grain pasta
- 3-4 cloves garlic minced
- 14 oz artichoke hearts, coarsely chopped one can
- 2 cups coarsely chopped baby spinach
- 1 large lemon juice and zest
- 1/2 cup grated parmesan cheese
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. I use a large one to finish up the pasta in it.
- Add the chicken and season with salt, pepper, and herbs de Provence. Cook for 4-5 minutes per side, or until cooked through. Allow it to sit on a chopping board for a few minutes before slicing it.
- Meanwhile, in a soup pot bring water to a boil. Add in 1/2 tbsp salt and the pasta. Cook as directed on the package, then reserve 1 cup of the pasta water before draining.
- On the same pan you cooked the chicken, add the remaining tablespoon of oil. Sauté the garlic, over medium heat, for 30 seconds. Stir in the artichoke and spinach, and cook, stirring frequently, until the spinach is wilted.
- While the pot is still on heat, add in the cooked pasta, together with the pasta water and remaining ingredients.
- Toss to combine for a couple of minutes.
- Serve immediately and enjoy!
Notes
- Don't forget to reserve pasta water. The starchy water helps the flavors stick to pasta and make things blend in much better. If you do forget, you will have to improvise.
- Do not overcook the chicken so it doesn't feel dry and rubbery.
- If you cant find Herbs de Provence, don't fret, use equal amounts of rosemary, thyme, and oregano.
- If you prefer not to use chicken, you can use any other protein. Shrimp would be another great option.
- You can make this pasts dish much healthier by using whole-grain pasta, lentil pasta, or zome zucchini noodles.
- Fresh spinach is prefered. But you may use frozen if you have to. If you go with frozen, make sure you thaw first and drain.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 557kcal | Carbohydrates: 52g | Protein: 49g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 120mg | Sodium: 1380mg | Potassium: 911mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1581IU | Vitamin C: 21mg | Calcium: 162mg | Iron: 2mg