The good – fast, easy, delicious, one pot.
The bad – gone too fast.
1 pound boneless, skinless chicken breasts, cut into bite size pieces
1 teaspoon lemon pepper seasoning
1/2 teaspoon salt
1/4 – 1/2 teaspoon pepper
1 – 2 tablespoons olive oil
1 tablespoon chopped or pressed garlic
1 (32 oz) carton chicken broth
8 oz uncooked pasta
2 tablespoons butter
1 tablespoon lemon juice
2 teaspoons grated lemon peel
2 (5 oz each) bags baby spinach
1 Sprinkle chicken with lemon pepper seasoning, salt and pepper. In large Dutch oven, heat oil over medium high heat. Add chicken and cook 5 – 7 minutes, stirring occasionally, until chicken is no longer pink. Place chicken on plate and cover to keep warm.
2 Add garlic to Dutch oven, cook 30 – 60 seconds, stirring constantly, until lightly browned. Add chicken broth and pasta, heat to boiling. Reduce heat to medium, cook uncovered 13 – 15 minutes, stirring constantly, until most of liquid is absorbed and pasta is al dente.
3 Stir in 1/4 cup of Parmesan, butter, lemon juice, lemon peel, and cooked chicken. Remove from heat. Gradually add spinach, stir just until starting to wilt. Let stand 5 minutes before serving. Top with remaining Parmesan.
recipe from Betty Crocker