Chicken & Spinach Skillet Pasta with Lemon & Parmesan

Prep Time: 25 minutes 
Ready in: 25 minutes 

This one-pan pasta that combines lean chicken breast and sautéed spinach for a one-bowl meal is garlicky, lemony and best served with a little Parm on top.

Ingredients 

3 cups penne pasta 
2 tablespoons extra-virgin olive oil (30 mL)
500 g pound boneless, skinless chicken breast, cut into bite-size pieces
½ teaspoon salt
¼ teaspoon ground pepper
4 cloves garlic, minced
½ cup dry white wine (125 mL)
Juice and zest of 1 lemon
4 cups of fresh baby spinach. 
4 tablespoons grated Parmesan cheese, divided

Instructions 
  1. Cook pasta according to package directions. Drain and set aside.
  2. Meanwhile, heat oil in a large high-sided skillet over medium-high heat. Add chicken, salt and pepper; cook, stirring occasionally, until just cooked through, 5 to 7 minutes.
  3. Remove chicken from the pan and set aside.
  4. In the same pan, add a bit more olive oil and add the garlic. Cook, until fragrant, about 1 minute. Stir in wine, lemon juice and zest; bring to a simmer. Remove from heat.
  5. Stir in spinach, chicken and the cooked pasta. Cover and let stand until the spinach is just wilted.
  6. Divide among 4 plates and top each serving with 1 tablespoon Parmesan.

Nutrition Information 

Serving size: scant 2 cups
Per serving: 334 calories
12 g fat; 2 g fiber; 25 g carbohydrates; 29 g protein