Lemon and Parmesan-Ricotta Skillet Pasta with Chicken and Spinach Brimming With Flavour

Hello, dear food lovers! Today I want to share with you a wonderful recipe that has been passed down from generation to generation: your mother's skillet pasta. It's got all the flavors you crave, like garlic and lemon zest, and it's a wonder that makes weeknight dinners easier in one pan. Are you ready to dive into this delicious adventure with me?

Imagine this: Tender, lean chicken breast (or meaty chicken thigh, whichever you prefer!) roasted to perfection with rich, fresh spinach. Combine all this deliciousness with gluten-free or whole-wheat penne pasta for a healthy, filling meal in just 25 minutes. A sprinkling of parmesan cheese completes a dish that dances with your taste buds.

Now, let's answer some questions you may have as you embark on this culinary adventure:

Can this recipe be made gluten-free?

Absolutely! If you are gluten intolerant, try gluten-free pasta. It works like magic in this dish. However, if gluten isn't your enemy, whole-grain penne is also a great option as it adds a healthy dose of fiber without detracting from the great flavor of your dish. Don't worry about the shape. All your favorite pasta is tempting.

Should I use chicken breast or chicken thigh?

Ah, the eternal chicken dilemma! Chicken breasts and chicken thighs each have their delicious benefits, so don't worry. If you prefer something leaner, opt for chicken breast. Chicken breast is best. However, if you're looking for an even more meaty flavor, chicken thighs are the way to go. To create a culinary symphony, remember to trim and keep them evenly sized.

Is there a substitute for white wine?

Absolutely! It makes no difference if you don't drink wine. Substituting the same amount of reduced-salt chicken or vegetable stock is just as delicious and alcohol-free.

Can I replace ordinary spinach with baby spinach?

You can bet! Baby spinach is perfect for this recipe. Small and cute, no need to cut. Add this to your mom's skillet pasta for a nice green touch.

Now let's cook!

Ingredients:

-8 ounces of gluten-free penne pasta or penne made with whole wheat

- 2 tablespoons extra virgin olive oil

- 1 lb boneless and skinless chicken breast or thigh, trimmed and cut into bite-size pieces

- 1/2 teaspoon salt

- 1/4 teaspoon pepper

- 4 minced garlic cloves

- 1/2 cup dry white wine (or non-alcoholic with low sodium chicken/vegetable broth)

- lemon juice and peel 1

- 10 cups chopped fresh spinach

- 4 tablespoons grated Parmesan cheese (divided)

Directions

Step 1

Take your favorite gluten-free or whole-wheat penne pasta and cook according to package directions. When the noodles are perfectly cooked, drain the water and set the noodles aside. Now the pasta base is ready.

Step 2

Add magic to the pot. Place the skillet on the stove and heat 2 tablespoons of olive oil over medium heat. When the oil is hot, Sprinkle some salt and pepper on top and it will be delicious. Stir in chicken and cook until tender and cooked through. This takes about 5-7 minutes. Tip: If you like lean meat, try the chicken breast. For more flavor, try chicken thighs. Make sure the pieces are the same size so they cook evenly

Step 3

Add 4 minced cloves of garlic to the pot with the chicken. Sauté until your kitchen smells like a gourmet restaurant, about 1 minute.

Step 4

Time to spice up the dish! Pour in 1/2 cup dry white wine (chicken and vegetable broth if you don't want alcohol). Spice it up by adding the juice and zest of one lemon. Boil it all together to create a symphony of flavors in a pot.

Step 5

Add the chopped fresh spinach generously to the pan. Don't worry if it's finely chopped. It's baby spinach, so it's small and cute. Add boiled noodles here.

Step 6

Finally, sprinkle the dish with finely grated Parmesan cheese. It's the finishing touch to even more deliciousness!

Nutrition Facts (per serving):

- Calories: 335

- Fat: 12g

- Carbs: 25g

- Protein: 29g