Ingredients

  • 8 ounces gluten-free penne pasta or whole-wheat penne pasta
  • 2 tablespoons extra-virgin olive oil
  • 1 pound boneless, skinless chicken breast or thighs, trimmed, if necessary, and cut into bite-size pieces
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 4 cloves garlic, minced
  • ½ cup dry white wine
  • Juice and zest of 1 lemon
  • 10 cups chopped fresh spinach
  • 4 tablespoons grated Parmesan cheese, divided

Instructions

  1. Cook pasta according to package directions. Drain and set aside.

  2. Meanwhile, heat oil in a large high-sided skillet over medium-high heat. Add chicken, salt, and pepper; cook, stirring occasionally, until just cooked through, 5 to 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in wine, lemon juice, and zest; bring to a simmer.

  3. Remove from heat. Stir in spinach and the cooked pasta. Cover and let stand until the spinach is just wilted. Divide among 4 plates and top each serving with 1 tablespoon Parmesan.

Nutrition Facts

Serving Size: 2 cups

Calories: 493

Fat: 28g

Carbs: 26g

Protein: 29g

Sodium: 648mg

Fiber: 3g

⋅ Adapted from Eating Well