Pâtes crémeuses au poulet et au citron

Ingrédients

• 12 ounces uncooked pasta (regular or gluten free)
• 16 ounces chicken thighs or breast (boneless and skinless)
• 1 teaspoon salt (kosher)
• 1/4 teaspoon white pepper
• 5 Tablespoons unsalted butter (divided)
• 1 Tablespoon olive oil
• 2 cloves garlic (minced)
• 1/3 teaspoon red pepper flakes
• 2 lemons (zest and juice)
• 1 Tablespoon mascarpone cheese (or cream cheese)
• 1/2 cup heavy cream
• 1/3 cup parmesan cheese
• 5 ounces fresh spinach

Préparation

1. 1

   Cook pasta: Bring a large pot of water to a boil. Add salt, then cook the pasta until al dente according to the package instructions.

2. 2

   Cut chicken: Cut the chicken into 1 inch pieces and season with salt and pepper.

3. 3

   Brown chicken: In a high-sided skillet, melt 1 tablespoon of butter with the oil over medium-high heat. Add the chicken and brown on all sides, stirring frequently. Cook until the chicken is cooked through, about 6 to 8 minutes. Remove the chicken to a clean plate, cover to keep warm, and set aside.

4. 4

   Simmer lemon sauce: Reduce the heat to medium-low and add 1 tablespoon of butter. Once melted, add the garlic, red pepper, and lemon zest. Cook for 1 minute. Add the lemon juice and simmer for 2 to 3 minutes, scraping up any brown bits from the bottom of the pan.

5. 5

   Add cheeses and simmer: Add the mascarpone cheese, heavy cream and parm. Simmer for 2 to 3 minutes.

6. 6

   Finish and combine: Remove from heat and whisk in the remaining butter to emulsify the sauce. Add the spinach, cooked chicken, and pasta back to the pan. Stir to coat, and serve immediately.