Ingredients
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8 oz whole wheat penne pasta
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2 tablespoons Fustini's Gremolata olive oil, plus more for finishing
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1 pound boneless, skinless chicken, cut into bite-size pieces
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1 tablespoon Fustini's Parmesan Spice blend
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Kosher salt and freshly ground black pepper
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2 garlic cloves, minced
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1/4 cup dry white wine
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1/4 cup Fustini's Citrus Oregano balsamic
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zest from 1 lemon
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3 cups chopped fresh spinach
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4 tablespoons grated parmesan cheese
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chopped fresh parsley for garnish
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fresh lemon juice for garnish
Directions
- Cook pasta according to package directions. Drain &, set aside.
- Heat olive oil in a large skillet over medium heat. Add chicken, seasoning, salt, and pepper. Cook stirring occasionally until just cooked through, 5-7 minutes. Add garlic and cook stirring until fragrant, about 1 minute. Add in wine, balsamic, and lemon zest. Bring to a simmer.
- Remove from heat. Stir in spinach and cooked pasta. Cover and let stand until the spinach is just wilted. Divide into bowls and top with parmesan, parsley, a squirt of lemon juice and a drizzle of olive oil.
Recipe Note
A quick, lemony, and healthy one-bowl meal the whole family will love. Adapted from eatingwell.com
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