Lemon Garlic Chicken Pasta with Spinach & Tomatoes

• 30 min total
• 25 min hands-on
• Serves 4
• 450 kcal
• 48 g protein

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Ingredients

• 6 oz short pasta, penne or rotini
• 1½ lb chicken breast, cut into 1-inch pieces
• 1 tsp dried oregano
• 1 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 2 cups cherry tomatoes, halved
• 5 oz baby spinach
• 1 lemon
• ¼ cup grated parmesan
• salt
• black pepper

Method

1. Bring a large pot of well-salted water to a boil and cook the pasta until al dente. Scoop out 1 cup of the cooking water, then drain.
2. Meanwhile, pat the chicken dry and season with the oregano, ¾ tsp salt and ¼ tsp pepper. Heat 2 tsp of the oil in a 12-inch nonstick skillet over medium-high heat and cook the chicken, turning once, until golden and cooked through, 6–8 minutes (165°F / 74°C). Move to a plate.
3. Lower the heat to medium and add the remaining 1 tsp oil, the garlic and the tomatoes. Cook, stirring now and then, until the tomatoes start to burst, 3–4 minutes.
4. Add the spinach a handful at a time, stirring until wilted. Add the drained pasta, the chicken, the zest and juice of the lemon, the parmesan and ½ cup of the pasta water, and toss until glossy, adding a splash more water if it looks dry. Season with salt and pepper.

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