8
oz spaghetti pasta, broken in half (from 16-oz box)
1/2
cup shredded Parmesan cheese
2
tablespoons butter
1
tablespoon lemon juice and 2 teaspoons grated lemon peel from 1 large lemon
2
bags (5 oz each) baby spinach
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Instructions
Step
1
In 5- to 6-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with lemon pepper, salt and black pepper. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove chicken to plate; cover and keep warm.
Step
2
Add garlic to Dutch oven; cook 30 to 60 seconds, stirring constantly, until fragrant and lightly browned. Add chicken broth and spaghetti; heat to boiling. Reduce heat to medium; simmer uncovered 13 to 15 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente.
Step
3
Stir in 1/4 cup of the Parmesan, the butter, lemon juice, lemon peel and cooked chicken. Remove from heat. Gradually add spinach; stir just until starting to wilt. Let stand 5 minutes before serving. Serve warm with remaining 1/4 cup shredded Parmesan cheese.
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Due to the bulkiness of the spinach, it’s helpful to add it to pasta in small batches.
If you prefer more peppery flavor, increase black pepper from 1/4 teaspoon to 1/2 teaspoon.
Pesto is another great flavor to change up an ordinary chicken and pasta dish. Try our recipe for Pesto Pasta with Chicken and Tomatoes, ready to go in just 30 minutes.
The family's favorite Chicken Pot Pie recipe gets an easy twist with our One-Pot Creamy Chicken Pot Pie Pasta. Swap pasta for a pie crust, and you'll have another classic ready to love.
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