Ready in 25 minutes, this convenient weeknight dinner packs a nutritional punch. Spinach is a great source of vitamins A, C and E, which are crucial for a strong immune system to help the body fight off infections. And both whole-wheat pasta and spinach are excellent sources of fiber. Best of all, it’s a dish the whole family will love!

INGREDIENTS:

• 8 ounces gluten-free penne pasta or whole-wheat penne pasta

• 2 tablespoons extra-virgin olive oil

• 1 pound boneless, skinless chicken breast or thighs, trimmed, if necessary, and cut into bite-size pieces

• ¾ teaspoon salt

• ¼ teaspoon ground pepper

• 4 cloves garlic, minced

• 1 cup dry white wine

• 2 teaspoons lemon zest

• ¼ cup lemon juice

• ⅓ cup unsalted butter, cubed

• 4 tablespoons grated Parmesan cheese, divided

• 10 cups chopped fresh spinach

INSTRUCTIONS:

1. Bring a large pot of water to a boil; add 8 ounces pasta and cook according to package directions. Reserve ½ cup of cooking water; drain the pasta and set aside.

2. Meanwhile, heat oil in a large high-sided skillet over medium-high heat. Add chicken pieces, salt and pepper; cook, stirring occasionally, until an instant-read thermometer inserted in thickest portion registers 165 F, 5 to 7 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Stir in wine, lemon zest and lemon juice; bring to a simmer over medium-high heat, stirring occasionally. Add cubed butter and 1 tablespoon Parmesan; cook, whisking constantly, until the sauce is creamy and emulsified, about 2 minutes. Add ¼ to ½ cup pasta water; cook, stirring occasionally, until the sauce thickens slightly, about 2 minutes.

3. Stir in chopped spinach and the cooked pasta. Cook over medium heat, stirring occasionally, until the spinach is wilted and bright green, about 5 minutes. Divide among 4 plates; top with the remaining 3 tablespoons Parmesan.

Makes 4 servings.

Nutrition facts (per serving):
Calories: 493; Fat: 28g; Carbs: 26g; Protein: 29g

Recipe Card for Chicken & Spinach Skillet Pasta With Lemon & Parmesan

Source: EatingWell