Recipe of the Week – Lemon Herb Chicken Pasta

Lemon Herb Chicken Pasta

What You Need:

• Kosher salt and freshly ground black pepper
• 1 pound vegetable penne pasta
• 4 boneless skinless chicken breasts
• 5 tablespoons olive oil
• 3 cloves garlic, finely chopped
• 1 large shallot, finely chopped
• 1/2 cup freshly squeezed lemon juice
• 1 1/2 cups trimmed and sliced sugar snap peas
• One 10-ounce bag frozen peas
• 3 cups baby spinach
• 3 tablespoons chopped fresh basil
• 3 tablespoons chopped fresh flat-leaf parsley, plus additional leaves for serving

Instructions:

1. Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1/4 cup of the cooking liquid. Drain the pasta and set aside.
2. Sprinkle the chicken with salt and pepper. Add 2 tablespoons olive oil to a large pan over medium-high heat. Cook the chicken until the internal temperature reaches 160 degrees F, about 5 minutes per side. Remove the chicken and slice it into strips.
3. Add 1 tablespoon olive oil to the pan. Add the garlic and shallot and sprinkle with salt and pepper. Cook until fragrant, 1 minute. Add the lemon juice and sugar snap peas and cook, 2 minutes. Add the reserved pasta water and the frozen peas. Cook until the peas are just cooked through, 2 minutes more.
4. Add the cooked pasta, spinach, sliced chicken, chopped basil, chopped parsley and the remaining 2 tablespoons olive oil. Toss all the ingredients together to coat, season with additional salt and pepper and garnish with parsley leaves. Serve immediately.

Enjoy!!

https://www.foodnetwork.com/recipes/eddie-jackson/lemon-herb-chicken-pasta-with-green-peas-snap-peas-and-spinach-3473061