Lemon Butter Chicken Pasta
Description
In about 45 minutes, you can have a wonderful dinner cooked and on the table to feed your ravenous family. The butter and lemon are amazing with the chicken and angel hair pasta. Serve with a crusty bread or garlic toast and a side salad.
Ingredients
1 T. extra-virgin olive oil
1 lb. boneless, skinless chicken breasts
Kosher salt
freshly ground black pepper, to taste
12 oz. angel hair pasta
1/4 c. butter
2-3 cloves garlic, minced
1/2 small red onion, finely chopped
1/3 c. freshly squeezed lemon juice, from about 4 lemons
1 lemon, thinly sliced into half moons
zest of 1 lemon
crushed red pepper flakes, to taste
3 c. baby spinach
1/4 c. Parmesan cheese
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Wash chicken and pat dry with paper towels. Wash, drain and pat spinach dry.
In a large skillet over medium heat, heat olive oil; add chicken; season generously with salt and pepper. Cook until no longer pink, about 10 minutes per side. Cut cooked chicken into pieces, if desired or leave whole.
Meanwhile, bring a large pot of well salted water to a boil; cook angel hair according to package directions until al dente. Drain; reserve 1 c. pasta water; set aside.
Transfer chicken to a platter. Add butter to skillet; let melt; add garlic and red onion; cook, stirring occasionally, until soft; add lemon juice, zest, and slices; stir in red pepper flakes. Pour in 1/4 c. reserved pasta water.
Return chicken to skillet with the spinach; gently toss until wilted, 1 - 2 minutes.
Add angel hair; toss until combined.; adding more pasta water if necessary.
Garnish with Parmesan cheese.
4 servings.