One-Pot Lemon-Pepper Chicken Pasta

One-Pot Lemon-Pepper Chicken Pasta

from bettycrocker.com
50 min
6 servings

What's better than lemon-pepper chicken pasta? A recipe for One-Pot Lemon-Pepper Chicken Pasta of course! Full of spaghetti, fresh baby spinach and lemon-pepper seasoned chicken, this recipe has bright flavors that are welcome any time of the year. Make it with Progresso™ Chicken Broth and garnish with Parmesan cheese for a full and hearty dinner with little cleanup.

Ingredients

  • 1 tablespoon olive oil
  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces (16 oz)
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon finely chopped garlic
  • 1 carton (32 oz) Progresso™ chicken broth
  • 8 oz spaghetti pasta, broken in half (from 16-oz box)
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons butter
  • 1 tablespoon lemon juice and 2 teaspoons grated lemon peel from 1 large lemon
  • 2 bags (5 oz each) baby spinach

Directions

  1. 1

    In 5- to 6-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with lemon pepper, salt and black pepper. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove chicken to plate; cover and keep warm.

  2. 2

    Add garlic to Dutch oven; cook 30 to 60 seconds, stirring constantly, until fragrant and lightly browned. Add chicken broth and spaghetti; heat to boiling. Reduce heat to medium; simmer uncovered 13 to 15 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente.

  3. 3

    Stir in 1/4 cup of the Parmesan, the butter, lemon juice, lemon peel and cooked chicken. Remove from heat. Gradually add spinach; stir just until starting to wilt. Let stand 5 minutes before serving. Serve warm with remaining 1/4 cup shredded Parmesan cheese.