I’m lucky to have both oranges and lemons in the fridge so I stumbled across a recipe on the Taste web site and adjusted it slightly. This Chicken, Spinach & Lemon Pasta was a very easy meal to put together and was a lovely, light summery pasta dish. The addition of the lemon gave it a fresh ‘zing’ and a lift.
Chicken, Spinach & Lemon Pasta
- 250g dried penne
- 1/3 cup (80ml) extra virgin olive oil
- 1 medium onion, finely diced
- 1 chicken breast fillet, trimmed and sliced
2 garlic cloves, crushed
Grated zest and juice of 1 large lemon
Half a bag baby spinach leaves
1 tbs dried basil
Salt & freshly ground black pepper
Shaved parmesan, to serve
Boil pasta until al dente. Soften onion in EVOO, add chicken and cook until browned. Add garlic, basil, zest and juice of lemon and 1/3 cup of water from pasta. Add spinach and cook until just wilted.
Drain pasta and mix chicken mixture through. Top with shaved parmesan to serve.
Serves 2.
