Tuscan Lemon Chicken Pasta

Name: Tuscan Lemon Chicken Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 pound rigatoni pasta; 1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 2 tablespoon olive oil; 1 yellow onion (large, finely diced); 4 clove garlic (minced); 0.5 teaspoon red pepper flakes; 1.5 cup chicken broth; 0.25 cup lemon juice; 5 ounce fresh spinach; 0.5 cup Parmesan cheese (grated); 1 teaspoon salt; 0.5 teaspoon black pepper; 1 garlic bread (loaf, store-bought)

A bright and savory pasta dish featuring tender chicken thighs, fresh spinach, and a zesty lemon-garlic sauce, served with hearty rigatoni and garlic bread.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 6
Cuisine: Italian
Difficulty: Easy
Cost: $3.30/serving

Dietary

Nut-Free
Egg-Free
Soy-Free
Low-Sugar
High-Protein

Ingredients

1 pound rigatoni pasta
1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
2 tablespoon olive oil
1 yellow onion (large, finely diced)
4 clove garlic (minced)
0.5 teaspoon red pepper flakes
1.5 cup chicken broth
0.25 cup lemon juice
5 ounce fresh spinach
0.5 cup Parmesan cheese (grated)
1 teaspoon salt
0.5 teaspoon black pepper
1 garlic bread (loaf, store-bought)

Instructions

Cook the rigatoni pasta according to package directions. Drain, reserving 1/2 cup of the pasta water, and set aside. While pasta cooks, preheat oven for garlic bread.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken thigh pieces, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
Add the yellow onion, minced garlic, and optional red pepper flakes to the same skillet. Sauté for 3-4 minutes until fragrant and softened.
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Bring to a simmer. Stir in the fresh spinach, cooking until it wilts, about 2-3 minutes.
Return the cooked chicken thigh to the skillet with the sauce. Add the cooked rigatoni pasta and Parmesan cheese. Toss to combine, adding a splash of the reserved pasta water if the sauce is too thick. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Bake the garlic bread according to package instructions while finishing the pasta. Serve the pasta immediately with the garlic bread.

Notes

You can add other vegetables like cherry tomatoes or mushrooms for extra flavor and nutrients. This dish also tastes great with a dash of cream for richness.

Nutrition (per serving)

Calories: 534
Protein: 41.5 g
Carbohydrates: 56 g
Fat: 15 g
Fiber: 2.8 g
Sodium: 825 mg
Saturated Fat: 4.5 g
Sugar: 4.5 g
Cholesterol: 145 mg