Chicken And Spinach Farfalle

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Chicken And Spinach Farfalle
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Makes: 6 servings adjust
Classic Alfredo sauce gets a makeover in this hearty pasta dish. We cut back on the cream and brighten the flavors of the rich sauce with lemon. We also turn this typically first-course pasta into the main event with juicy bites of chicken and tender spinach. Quickly sauteing the chicken in butter ahead and then folding the meat into the finished pasta keeps the chicken moist and flavorful. The spinach is a cinsh. We use easy-prep baby spinach and simply toss it with the chicken and pasta, where it wilts after a couple of tosses.

Directions

Ingredients

  • 1⁄3 cup Pine Nuts

Step 1

Place pine nuts in a dry small skillet over medium heat. Shake the skillet occasionally to prevent scorching and toast until they are lightly browned and fragrant, 3 to 8 minutes. Watch closely since they can go from golden to burned very quickly. Set aside.
 

Step 2

Additional prep: Mince garlic; Zest and juice lemon; Cut up chicken.

Ingredients

  • 2 Boneless Skinless Chicken Breasts, (about 3/4 pound), cut crosswise into 1/4-inch-thick pieces
  • Salt and Pepper
  • 2 tablespoons Unsalted Butter

Step 3

Bring 4 quarts water to boil in large pot. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook half of chicken until no longer pink, about 3 minutes; transfer to plate. Repeat with remaining butter and chicken.

Ingredients

  • 5 cloves Garlic, minced
  • 1 cup Heavy Cream
  • 6 tablespoons Lemon Juice
  • 4 teaspoons Grated Lemon Zest

Step 4

Add garlic to empty skillet and cook until fragrant, about 30 seconds. Stir in cream, lemon zest, and lemon juice and simmer until sauce is slightly thickened, about 5 minutes. Remove from heat and cover.

Ingredients

  • 1 pound Farfalle Pasta
  • 6 ounces Baby Spinach
  • 1⁄2 cup Grated Parmesan, or shaved

Step 5

Meanwhile, add 1 tablespoon salt and farfalle to boiling water and cook until al dente. Reserve 1/2 cup cooking water, drain pasta, and return to pot. Add sauce, spinach, Parmesan, pine nuts, and cooked hicken to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve.
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