Lemon Pasta with Spinach and Chicken
 

1 Lemon, Large
12 oz Fettuccine Pasta 
1/2 cup Extra-Virgin Olive Oil
1/4 cup grated Parmigiano-Reggiano plus more for a nice garnish
10 oz bag of Spinach
4 Garlic cloves, sliced
3 Chicken Breast

DIRECTIONS:

1. Cook or boil chicken until fully cooked then cut up into bite sizes.

2. In a large pot of boiling salted water add garlic slices and cook pasta according to package instructions. Reserve at least 3/4 cup of pasta water then drain.

3. Return drained pasta to pot and stir in Spinach on medium-low heat, slowly add 3/4 cup of the reserved pasta water while stirring until Spinach is wilted then add cut up chicken. Stir in lemon sauce and sprinkle with grated Parmigiano-Reggiano. ENJOY!!!

LEMON SAUCE:

Zest the skin of a large lemon, then cut in half and squeeze its juice into a 1/2 cup of extra-virgin olive oil and stir with 1/4 cup of grated Parmigiano-Reggian with 1/2 teaspoon of salt and a 1/2 teaspoon of pepper.





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