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