Citrus Oregano balsamic ·
Citrus Pantry Pairing ·
Easy and Quick ·
Gremolata olive oil ·
Healthy Options ·
Meat and Poultry ·
Nut Free ·
Parmesan Spice blend ·
Chicken, Spinach and Pasta Skillet
Chicken, Spinach and Pasta Skillet
25 minutes
Meat and Poultry
Ingredients
- 8 oz whole wheat penne pasta
- 2 tablespoons Fustini's Gremolata olive oil, plus more for finishing
- 1 pound boneless, skinless chicken, cut into bite-size pieces
- 1 tablespoon Fustini's Parmesan Spice blend
- Kosher salt and freshly ground black pepper
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1/4 cup Fustini's Citrus Oregano balsamic
- zest from 1 lemon
- 3 cups chopped fresh spinach
- 4 tablespoons grated parmesan cheese
- chopped fresh parsley for garnish
- 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.
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