Creado con IA
Lemon Garlic Chicken and Spinach Pasta
35 min 524 kcal por ración Fácil
Ingredientes
4 Raciones
- Dry spaghetti300 g
- Boneless skinless chicken breast400 g
- Olive oil15 ml
- Parmesan cheese40 g
- Large lemon1 piece
- Fresh spinach200 g
- Garlic4 cloves
Preparación
- 1
Bring a large pot of water to a boil. Add the spaghetti and cook according to the package directions until al dente.
- 2
Before draining, reserve about 250 ml of the pasta cooking water. Drain the spaghetti and set it aside.
- 3
While the pasta cooks, cut the chicken breast into bite-sized pieces. Peel and finely mince the garlic cloves.
- 4
Zest the lemon, then cut it in half and squeeze out the juice. Finely grate the Parmesan cheese.
- 5
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until golden and cooked through.
- 6
Reduce the heat to medium. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
- 7
Add the fresh spinach and cook for 1–2 minutes, stirring, until wilted.
- 8
Add the drained spaghetti, lemon zest, lemon juice, Parmesan, and 120 ml of the reserved pasta water to the skillet. Toss until the cheese melts and a light sauce coats the pasta.
