AFTER a busy day, heading home to the familiar sound of your family’s ravenous demands doesn’t have to signal hard work in the kitchen, especially when you have a quick and easy recipe up your sleeve. For a nutritious and delicious meal that’s perfect for spring, try this simple one-pan chicken and spinach pasta. It’s a great way to prepare a satisfying dinner quickly, so you too can enjoy a relaxing evening.
Ingredients:
225 grams gluten-free or whole-wheat penne pasta
30 ml (about 1.01 oz) extra-virgin olive oil
450g boneless, skinless chicken breast or thighs, cut into bite-sized pieces
2.5 ml (about 0.08 oz) salt
1.25 ml (about 0.04 oz) ground pepper
4 cloves garlic, minced
120 ml (about 4.06 oz) dry white wine
Juice and zest of 1 lemon
250g chopped fresh spinach
30g grated Parmesan cheese, divided
Directions:
Cook pasta: Cook the penne pasta according to the package directions. Drain and set aside.
Prepare chicken: In a large, deep skillet, heat the olive oil over medium-high heat. Add the chicken, salt, and pepper, and cook, stirring occasionally, until the chicken is cooked through, about 5 to 7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Add flavourings: Stir in the white wine, lemon juice, and lemon zest. Let the mixture simmer.
Combine ingredients: Remove from heat. Stir in the spinach and cooked pasta. Cover and let it sit until the spinach is wilted.
Serve: Divide the pasta among plates and top each serving with 7.5 grams of grated Parmesan cheese.
