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Lemon, spinach & chilli chicken pasta
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • 500g penne rigate
  • 80ml olive oil
  • 500g chicken thigh fillets, trimmed and sliced
  • 2 garlic cloves, crushed
  • A pinch dried red chilli flakes
  • Zest and juice of 1 lemon
  • 150g bag baby spinach leaves
  • 125.00 ml roughly torn basil leaves
  • Salt & freshly ground black pepper
  • Shaved parmesan, to serve
Instructions:
  • Prepare the pasta until perfectly al dente following the package directions. Drain thoroughly, saving 1/3 cup of the starchy water. Put the pasta back into the saucepan.
  • Heat oil in a large frying pan, then cook chicken for 5 minutes. Stir in garlic, chili, and lemon zest, and cook for an additional 3 minutes until chicken is fully cooked.
  • Toss the pasta with the reserved water, lemon juice, spinach, basil, salt, and pepper. Cook over medium heat for 1-2 minutes until the spinach wilts slightly. Serve topped with ample shaved parmesan for a delicious finish.

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