- 4
- 10 mins
- 30 mins
Ingredients
- 2 (medium) boneless, skinless chicken breasts (about 3/4 pound) cut crosswise into 1/4-inch-thick pieces
- 3 (tablespoon) lemon juice
- (to taste) Salt and pepper
- 2 (tablespoon) unsalted butter
- 2 (clove) garlic, minced
- 1/2 (cup) heavy cream
- 2 (teaspoon) grated zest
- 1.0 (pound) farfalle
- 1 (5-6 ounce) bag baby spinach
- 1/2 (cup) grated Parmesan cheese
- 1/3 (cup) pine nuts, toasted
Preparation
Step 1
Bring 4 quarts water to boil in large pot. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook half of chicken until no longer pink, about 3 minutes; transfer to plate. Repeat with remaining butter and chicken.
Add garlic to empty skillet and cook until fragrant, about 30 seconds. Stir in cream, lemon zest, and lemon juice and simmer until sauce is slightly thickened, about 5 minutes. Remove from heat and cover.
Meanwhile, add 1 tablespoon salt and farfalle to boiling water and cook until al dente. Reserve 1/2 cup cooking water, drain pasta, and return to pot. Add sauce, spinach, Parmesan, pine nuts, and cooked chicken to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve.
Notes:
Add sauteed mushrooms and/or sundried tomatoes.
Double sauce.