Zitronenhaehnchen-Pasta mit Spinat

Version v1 current · History (1) · Made

Serves 3

Ingredients

• 250 g penne (or fusilli)
• 15 ml olive oil
• 300 g chicken thighs (boneless, cut into small strips)
• salt
• black pepper
• 3 garlic cloves (thinly sliced)
• 100 ml vegetable broth
• 100 ml single cream
• 1 lemon (zested and juiced)
• 80 g baby spinach
• 30 g Parmesan (grated)

Steps

1. Bring a pot of well-salted water to a boil. Cook penne (250 g) according to package instructions. Reserve 100 ml pasta water before draining.
2. Heat olive oil (15 ml) in a large pan over medium-high. Season chicken thighs (300 g) with salt and black pepper. Sear undisturbed ⏲ 3 minutes until golden, stir, cook ⏲ 1 minutes more. Remove chicken and set aside.
3. Reduce heat to medium. Add garlic cloves (3) to the same pan, cook ⏲ 1 minutes until fragrant. Add vegetable broth (100 ml) and single cream (100 ml), bring to a gentle simmer. Stir in the zest and juice of lemon (1).
4. Return chicken to the pan. Add drained pasta and baby spinach (80 g), toss until spinach wilts and everything is coated, about ⏲ 1 minutes. Splash in reserved pasta water to loosen if needed. Stir in Parmesan (30 g). Taste and adjust salt and pepper.
5. Serve with extra Parmesan on the table. For adults: chili flakes on the side. For Cozy: portion out before adding chili flakes; go lighter on the lemon juice in her portion if needed.