Hähnchen-Spinat-Pasta aus der Pfanne mit Zitrone und Parmesan

Zutaten

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breast, cut into bite-sized pieces
• 3 cloves garlic, minced
• 8 ounces penne or rotini pasta
• 2 cups low-sodium chicken broth
• 3 cups fresh baby spinach
• 1 lemon, zested and juiced
• 1/2 cup grated Parmesan cheese
• Salt and black pepper, to taste

Zubereitung

1. 1

   Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and black pepper. Add the chicken to the skillet and sauté until golden and cooked through, about 5-6 minutes. Remove chicken and set aside.

2. 2

   Add garlic to the same skillet and sauté for about 30 seconds until fragrant. Pour in the chicken broth and bring to a simmer.

3. 3

   Add the pasta to the skillet. Cook, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 10-12 minutes.

4. 4

   Stir in the fresh spinach and return the cooked chicken to the skillet. Cook for 2-3 minutes, until the spinach is wilted.

5. 5

   Remove from heat. Add the lemon zest, lemon juice, and Parmesan cheese. Toss to combine until creamy. Season with additional salt and pepper to taste. Serve immediately.