Pasta al pollo e ranch

Ingredienti

• 8 ounces uncooked pasta
• 2 chicken breasts (cut in half lengthwise)
• 1/2 teaspoon garlic powder
• 1/2 tablespoon + 1/2 tablespoon ranch seasoning (divided)
• Pepper (to taste)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 tablespoon flour
• 2 cloves garlic (minced)
• 1 cup chicken broth
• 1 teaspoon lemon juice
• 2 medium tomatoes (chopped)
• 2 cups (packed) fresh baby spinach
• For serving: freshly grated parmesan cheese, chopped parsley (optional, to taste)

Preparazione

1. 1

   Boil a salted pot of water for your pasta and cook it al dente according to package directions.

2. 2

   Meanwhile, cut the chicken breasts in half lengthwise so you get 4 thinner pieces. Season them with the garlic powder, 1/2 tablespoon ranch seasoning, and some pepper.

3. 3

   Add the oil to a skillet and let it heat up for a few minutes. Cook the chicken about 5-6 minutes/side or until it's golden and cooked through (165F). Transfer the chicken to a plate.

4. 4

   Reduce the heat to medium, then add the butter to the skillet. Once it's melted, add the flour and cook for 1 minute.

5. 5

   Stir in the garlic, followed by the chicken broth, lemon juice, and remaining 1/2 tablespoon of ranch seasoning (whisk until smooth).

6. 6

   Stir in the tomatoes and continue cooking the sauce until it's reduced a bit (3-5 minutes).

7. 7

   Meanwhile, cut the cooked chicken up into bite-size strips.

8. 8

   Add the spinach to the skillet and stir/toss and let it wilt for a minute or two, then add the chicken in along with the drained pasta and toss until coated.

9. 9

   Serve with parmesan and parsley if desired, and enjoy immediately.