Ingredients:

  • 1.5 lbs boneless skinless chicken breast, sliced into 1-inch strips
  • 12 oz whole wheat penne pasta
  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic, paper-thin slices
  • 5 oz fresh baby spinach
  • 1/2 cup finely grated Parmesan cheese
  • 1 large lemon, zested and juiced
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1/2 cup reserved pasta cooking water

Instructions:

  1. Pat chicken breast strips dry with paper towels and season liberally with kosher salt, black pepper, and garlic powder.
  2. Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package instructions. Reserve 1/2 cup of the starchy pasta water before draining.
  3. While pasta cooks, heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add chicken in a single layer and sear for 5-6 minutes until golden and opaque.
  4. Remove chicken from the skillet and set aside.
  5. In the same skillet, add sliced garlic and red pepper flakes, sautéing for 1 minute until fragrant. Add baby spinach and toss until just wilted.
  6. Return the chicken and cooked pasta to the skillet. Pour in the reserved pasta water and Parmesan cheese, tossing vigorously to emulsify the sauce.
  7. Remove from heat and stir in the fresh lemon zest and juice before serving.