Lemon Herb Chicken Pasta with Green Peas, Snap Peas and Spinach

Total Time:
55 min
20 min
35 min

6 servings

  • 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
  • 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.

  • 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.

  • 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.

  • 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.

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