Description
A delightful pasta dish that combines lemon and rosemary with chicken, asparagus, and spinach for a quick and satisfying meal.
Ingredients
Scale
- 2 pieces Boneless Skinless Chicken Breasts (Each weighing about 6 ounces)
- 8 ounces Pasta (Your favorite type, such as penne or fettuccine)
- 1 bunch Fresh Asparagus (Trimmed and cut into bite-sized pieces)
- 4 cups Fresh Spinach (Washed and roughly chopped)
- 3 tablespoons Extra Virgin Olive Oil
- 1 large Lemon (Juiced, yielding about 3 tablespoons)
- 3 cloves Garlic (Mince for robust flavor)
- 2 teaspoons Fresh Rosemary (Finely chopped)
- 1 teaspoon Salt (To taste)
- ½ teaspoon Black Pepper (To taste)
- ½ cup Parmesan Cheese (Grated, for serving)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Season the chicken with salt, pepper, and half of the chopped rosemary. Cook the chicken for about 6-7 minutes on each side until golden brown and cooked through. Remove and let rest before slicing.
- In the same skillet, add another tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant.
- Add the chopped asparagus and sauté for 3-4 minutes until slightly softened. Then add the chopped spinach and cook for an additional 2-3 minutes until wilted.
- Return the sliced chicken to the skillet along with the cooked pasta. Pour in the reserved pasta water and lemon juice, stirring gently to combine.
- Sprinkle the remaining rosemary over the mixture and adjust seasoning with salt and pepper. Toss everything together until heated through.
- Serve the pasta in bowls, topped with grated Parmesan cheese and a drizzle of olive oil. Garnish with lemon wedges and additional rosemary if desired.
Notes
Let the chicken marinate in lemon juice and rosemary for extra flavor, and don’t overcook the pasta for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg