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

Steps

1. Wash chicken and pat dry with paper towels. Wash, drain and pat spinach dry.
2. 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.
3. 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.