Pasta with Lemon & Parmesan
- 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
- ¾ teaspoon salt
- ¼ teaspoon ground pepper
- 4 cloves garlic, minced
- 1 cup dry white wine
- 2 teaspoons lemon zest
- ¼ cup lemon juice
- ⅓ cup unsalted butter, cubed
- 4 tablespoons grated Parmesan cheese, divided
- 10 cups chopped fresh spinach
- Bring a large pot of water to a boil; add 8 ounces of pasta and cook according to package directions.
- Reserve ½ cup of cooking water; drain the pasta and set aside.
- Meanwhile, heat oil in a large high-sided skillet over medium-high heat.
- Add chicken pieces, salt, and pepper; cook, stirring occasionally, until an instant-read thermometer inserted in the thickest portion registers 165°F, 5 to 7 minutes.
- Add garlic; cook, stirring, until fragrant, about 1 minute. Stir in wine, lemon zest, and lemon juice; bring to a simmer over medium-high heat, stirring occasionally.
- Add cubed butter and 1 tablespoon Parmesan; cook, whisking constantly, until the sauce is creamy and emulsified, about 2 minutes.
- Add ¼ to ½ cup pasta water; cook, stirring occasionally, until the sauce thickens slightly, about 2 minutes.
- Stir in chopped spinach and the cooked pasta.
- Cook over medium heat, stirring occasionally, until the spinach is wilted and bright green, about 5 minutes.
- Divide among 4 plates; top with the remaining 3 tablespoons Parmesan.
