Lemon Herb Chicken Pasta with Green Peas, Snap Peas and Spinach
- Level: Easy
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 535
- Total Fat
- 13 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 64 milligrams
- Sodium
- 335 milligrams
- Carbohydrates
- 66 grams
- Dietary Fiber
- 11 grams
- Protein
- 37 grams
- Sugar
- 5 grams
- Total: 55 min
- Active: 25 min
Ingredients
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
Directions
- 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.