Lemon Herb Chicken Pasta With Green Peas, Snap Peas And Spinach
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
5 tbsps
Olive Oil3 cloves
Garlic (finely chopped)1 large
Shallot (finely chopped)1.5 cups
Sugar Snap Peas (trimmed and sliced)3 cups
Baby Spinach3 tbsps
Basil (chopped fresh)Directions:
1
Watch how to make this recipe
2
Bring a large pot of water to a boil and salt it generously
3
Add the pasta and cook until al dente, 8 to 10 minutes
4
Reserve 1/4 cup of the cooking liquid
5
Drain the pasta and set aside
6
Sprinkle the chicken with salt and pepper
7
Add 2 tablespoons olive oil to a large pan over medium-high heat
8
Cook the chicken until the internal temperature reaches 160 degrees F, about 5 minutes per side
9
Remove the chicken and slice it into strips
10
Add 1 tablespoon olive oil to the pan
11
Add the garlic and shallot and sprinkle with salt and pepper
12
Cook until fragrant, 1 minute
13
Add the lemon juice and sugar snap peas and cook, 2 minutes
14
Add the reserved pasta water and the frozen peas
15
Cook until the peas are just cooked through, 2 minutes more
16
Add the cooked pasta, spinach, sliced chicken, chopped basil, chopped parsley and the remaining 2 tablespoons olive oil
17
Toss all the ingredients together to coat, season with additional salt and pepper and garnish with parsley leaves
18
Serve immediately