Lemony Chicken and Spinach Pasta

Servings: 4 · Prep: 15 min · Cook: 35 min · Total: 50 min

Ingredients

• 1 1/4 pounds Boneless skinless chicken thighs
• 12 ounces Penne pasta
• 5 ounces Fresh spinach
• 2 each Zucchini
• 1 each Lemon
• 1/4 cup Fresh parsley
• 4 each Garlic cloves
• 3 tablespoons Olive oil
• 1 tablespoon Salt
• 1/2 teaspoon Black pepper
• 3 quarts Water

Equipment

Knife; Cutting Board; Colander; Tongs; Skillet; Plate; Spoon; Measuring cup; Grater; Measuring spoon; pot; food thermometer; juicer; knife; cutting board; colander; tongs; skillet; plate; spoon; measuring cup; grater; measuring spoon

Steps

1. Prepare the vegetables and lemon. Wash your hands. Rinse and dry the zucchini, lemon and parsley, along with the spinach if it is not labeled prewashed. Trim the zucchini and cut it into 1/4-inch-thick half-moons. Mince the garlic and chop the parsley. Finely grate 1 teaspoon lemon zest, avoiding the white pith, then squeeze 3 tablespoons juice. Tear any unusually large spinach leaves into smaller pieces.
   • 2 Each zucchini
   • 1 teaspoon lemon
   • 3 tablespoons lemon
   • 1/4 cup parsley — chopped
   • 4 Each garlic — minced
   • 5 ounces spinach
2. Cut and season the chicken. Cut the chicken into 1-inch pieces on a separate cutting board from the prepared produce. Do not rinse raw chicken. Season with 3/4 teaspoon salt and the black pepper. Wash your hands and clean the knife, board and surfaces after handling the chicken.
   • 1 1/4 pounds chicken thighs
   • 3/4 teaspoon Salt
   • 1/2 teaspoon Black Pepper

   Keep raw chicken on its separate board; wash hands and clean the knife, board, and surfaces after handling.

3. Brown the chicken in batches. Bring the 3 quarts water to a boil in the large pot. Meanwhile, heat 1 tablespoon olive oil in the skillet over medium-high heat. Add half the chicken in a single layer. Cook undisturbed for about 3 minutes, then turn and cook for another 3–5 minutes, until browned and the largest pieces reach 165°F in the center. Transfer to a clean plate. Repeat with the second tablespoon oil and remaining chicken.
   • 1 1/4 pounds chicken thighs
   • 2 tablespoons olive oil
   • 3 quarts Water

   Use a clean food thermometer to verify the largest chicken pieces reach 165°F (74°C); wash the probe before and after use.

4. Cook the penne and reserve water. Add 2 teaspoons salt and the penne to the boiling water. Cook according to the package timing until al dente, stirring occasionally. Before draining, carefully reserve 1 cup of the cooking water.
   • 12 ounces penne pasta
   • 2 teaspoons Salt

   Handle the boiling water carefully while reserving it and draining the pasta to avoid scalds.

5. Sauté the zucchini and garlic. While the pasta cooks, add the remaining 1 tablespoon oil to the skillet over medium-high heat. Add the zucchini and remaining 1/4 teaspoon salt. Sauté for 5–7 minutes, stirring occasionally, until lightly browned and just tender. Reduce the heat to medium, add the garlic and cook for 30 seconds, stirring. If the pasta is not ready, reduce the heat to low briefly.
   • 2 Each zucchini
   • 1 tablespoon olive oil
   • 1/4 teaspoon Salt
   • 4 Each garlic — minced
6. Return the chicken and wilt the spinach. Add 1/2 cup reserved pasta water to the skillet and scrape up the browned bits. Return the chicken and its collected juices to the pan. Add the spinach in two batches, stirring until wilted, about 1–2 minutes.
   • 5 ounces spinach
7. Toss the pasta and finish with lemon. Add the drained penne and toss over medium heat for 1–2 minutes, until the chicken is hot and the pasta is coated. Remove from the heat and stir in the lemon zest, lemon juice and all the parsley. Add the remaining reserved pasta water 2 tablespoons at a time only if needed to make the sauce light and glossy rather than watery; discard any unused water.
   • 1 teaspoon lemon
   • 3 tablespoons lemon
   • 1/4 cup parsley — chopped
8. Divide and serve. Divide the finished pasta, chicken and vegetables evenly among four portions and serve immediately.

https://plumtally.com/recipes/lemony-chicken-and-spinach-pasta-ri23dea15f05