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One-Pot Lemon-Pepper Chicken Pasta
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Prep Time:
45 minutes
Total Time:
50 minutes
Simplify and elevate your dinner with One-Pot Lemon-Pepper Chicken Pasta. Featuring tender spaghetti, vibrant baby spinach, and zesty seasoned chicken, this dish bursts with year-round freshness. Utilize Progresso™ Chicken Broth and top with Parmesan for a satisfying and seamless meal.
Ingredients:
  • 1 tablespoon olive oil
  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces (16 oz)
  • 1 teaspoon lemon pepper
  • 1/4 teaspoon black pepper
  • 1 tablespoon finely chopped garlic
  • 1 carton (32 oz) Progresso™ chicken broth
  • 8 oz spaghetti pasta, broken in half (from 16-oz box)
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons butter
  • 1 tablespoon lemon juice and 2 teaspoons grated lemon peel from 1 large lemon
  • 2 bags (5 oz each) baby spinach
Instructions:
  • In a large Dutch oven, heat olive oil over medium-high heat. Season the chicken with lemon pepper, salt, and black pepper. Cook the chicken in the oil for 5 to 7 minutes, stirring occasionally, until it is no longer pink. Transfer the cooked chicken to a plate, cover, and keep it warm.
  • In a Dutch oven over medium heat, sauté garlic for 30 to 60 seconds until aromatic and slightly golden. Pour in chicken broth and spaghetti, bring to a boil. Lower the heat to medium and simmer without a lid for 13 to 15 minutes, stirring occasionally, until most of the liquid is absorbed and the pasta is al dente.
  • Mix in 1/4 cup of Parmesan, butter, lemon juice, lemon peel, and cooked chicken. Take off the heat. Slowly incorporate spinach, stirring until slightly wilted. Allow to sit for 5 minutes before serving. Enjoy warm topped with the remaining 1/4 cup of shredded Parmesan cheese.

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