Thursday, August 13, 2015

Lemon Angel Hair Pasta with Chicken and Spinach

I've been in a bit of a new recipe dearth. Does that happen to anyone else? Sometimes, I'm all about trying new recipes, and I love the fun and variety that brings! Yet lately, I've pretty much stuck to the usual fifteen or so recipes we have most frequently.

Luckily, that has some advantages, too. There's something comforting about making an old favorite, and it is usually prepped in half the time. So without further ado, here is one of our staples:

I'm kind of obsessed with lemon: lemon bars, lemonade, lemon cookies, lemon cake, lemon pie, and even lemon pasta. I feel like this is a light, summery recipe: the sauce isn't overwhelming but has a little kick, and the chicken is delicious.

Lemon Angel Hair Pasta with Chicken and Spinach

Recipe adapted from the Crayon Recipe Box

"Perfect chicken" (2-3 boneless chicken breasts, cooked with this seasoning and cut into bite-sized pieces)
1/2 lbs angel hair pasta (Note: this is only half a box. Sneaky, right? But feel free to double everything, because this recipe is delicious.)
3 Tbs olive oil
4 cloves of garlic, minced
1/2 tsp crushed red pepper
6 tbs lemon juice (or the juice of 2 medium lemons)
3/4 cup half-and-half
1 cup Parmesan cheese, divided
2-4 cups of baby spinach

Ahead of time, bake 2-3 chicken breasts in Perfect Chicken Seasoning. Cut into bite-size pieces and set aside.

Bring a large pot of water to a boil and cook the pasta according to package directions (typically 3 minutes in boiling water).

While the water is heating up, heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper. Cook until the oil sizzles and the garlic is fragrant, stirring frequently. Stir in the lemon juice and half-and-half, heating the sauce until it just begins to bubble.

By now, the pasta should be finished! Go ahead and drain it. Next, add the chicken, spinach, pasta, and 1/2 cup Parmesan cheese to the cream sauce.

Toss and cover for a few minutes, allowing the spinach to wilt. Toss again and top with remaining cheese right before serving.

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