Chicken with Pasta and Greens

Chicken with Pasta and Greens

A comforting weeknight meal featuring pan-seared chicken breast and quick-cooking pasta tossed with vibrant spinach in a garlic and butter sauce.

Dietary

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Ingredients

Instructions

  1. Pat dry the chicken breasts and season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes per side, or until cooked through. Remove from skillet, tent with foil, and let rest for a few minutes before slicing.
  3. While chicken cooks, bring a pot of salted water to a boil. Add 6 ounces of quick-cooking pasta and cook according to package directions until al dente, about 8-10 minutes. Reserve 1/4 cup of pasta water, then drain the pasta.
  4. In the same skillet (no need to clean), melt 1 tablespoon of butter over medium heat. Add 2 minced cloves of garlic and cook for 1 minute until fragrant.
  5. Stir in 1/4 cup of chicken broth and the reserved pasta water. Add 5 ounces of fresh spinach and cook until wilted, about 2-3 minutes. Season with the remaining 1/4 teaspoon of salt.
  6. Add the drained pasta and sliced chicken to the skillet, tossing to combine. Serve immediately, topped with grated Parmesan cheese if desired.

Notes

A pinch of red pepper flakes can be added with the garlic for a subtle kick. Fresh basil would also be a lovely garnish.

Nutrition (per serving)