Chicken and Spinach Farfalle Stove Recipe

Chicken and Spinach Farfalle Stove Recipe



Ingredients needed:

* 2 boneless, skinless chicken breasts, trimmed and cut crosswise into 1/4-inch-thick pieces.
* Salt and pepper
* 2 tablespoons of unsalted butter
* 2 garlic cloves, minced
* 1/2 cup of heavy cream
* 2 teaspoons grated lemon zest plus 3 tablespoons juice
* 1 pound farfalle
* 6 ounces of baby spinach (6 cups)
* 1 ounce of Parmesan cheese, grated (1/2 cup)
* 1/3 cup of pine nuts, toasted

Preparation steps:

* Bring 4 quarts water to a boil in a large pot. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in 12 inch skillet over medium to high heat. Add half of the chicken and cook until lightly browned, approximately 3 minutes. Transfer to plate. Repeat with remaining 1 tablespoon of butter and remaining chicken.
* Add garlic to now-empty skillet and cook until fragrant, about 30 seconds. Sir in the cream and lemon zest and juice and simmer until sauce is thickened, about 5 minutes. Remove from heat and cover.

* Add pasta and 1 tablespoon of salt to boiling water and cook, stirring often, until al dente. Reserve 1/2 cup of cooking water, then drain pasta and return it to the pot. Add chicken, sauce, spinach, Parmesan, and pine nuts to pot and toss to combine. Season with the salt and pepper to taste, and add reserved cooking water as needed to adjust consistency.
* Serve and Enjoy.

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