Description
A delightful dish featuring chicken and pasta combined with a zesty lemon pepper and fresh basil flavor.
Ingredients
Scale
- 1 pound rotini, cooked according to package directions
- 1.25 pound boneless skinless chicken breasts, diced into bite-sized pieces
- 4 tablespoons olive oil, divided
- 1 to 2 teaspoons lemon pepper, or to taste
- 1 teaspoon kosher salt, or to taste
- 3 to 4 cloves garlic, finely minced or pressed
- ¼ cup lemon juice
- 6 ounces fresh baby spinach
- ½ cup fresh basil, minced, or to taste
Instructions
- To a large pot, boil the pasta according to package directions; drain and return to the large pot.
- In a separate large skillet, add the chicken, drizzle with 2 tablespoons olive oil, season with lemon pepper and salt, and cook for about 5 minutes or until the chicken is cooked through, stirring intermittently.
- Add the garlic and cook for one minute or until fragrant, stirring nearly constantly.
- Add the lemon juice and half the spinach, stir to combine, and cover the skillet with a lid for about 2 minutes to encourage spinach to wilt.
- Add the remaining half of the spinach, stir to combine until wilted.
- Add the chicken, spinach, and all cooking juices to the pot with the cooked pasta and stir to combine.
- Add the basil, remaining 2 tablespoons olive oil, and stir to combine. Serve immediately.
Notes
- Recipe will keep airtight in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg