Tonight was one of those nights where I had no idea what to make. Then, a friend of mine shared a picture on Facebook of a chicken and spinach pasta dish, and since I had the ingredients, I decided to give it a try with a few modifications. It also gave me a chance to use my new stainless steel cookware that I got last week. It turned out delicious, and I know I will be making it again, maybe even with some different vegetables next time.
Creamy Lemon Garlic Chicken, Spinach, and Angel Hair Pasta
What you need:
1/2 pound angel hair pasta
3 tablespoons olive oil
3 cloves garlic, crushed
1 cup diced onion
Juice of 2 lemons
3/4 cup half and half (I just used milk)
1 cup chicken broth
1/2 cup grated Parmesan cheese
2 cups cooked chicken, cut into 1″ pieces
1 cup chopped fresh spinach
How to make it:
Cook pasta according to package directions. Drain.
Meanwhile, in a large skillet, heat olive oil over medium-low heat. Add garlic and onions, and cook until onions are soft and translucent. Stir in lemon juice, half and half, chicken broth, and Parmesan cheese. Continue to cook on medium-low heat until liquid is bubbly. Stir in chicken, spinach and drained pasta. Toss and cook for about 5 minutes. Turn off heat and let sit for 5 minutes to allow sauce to thicken a little. Serve.
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