Spinach Parmesan Pasta with Chicken

• Meat

  • 1 lb Chicken strips, boneless skinless

• Produce

  • 1/2 tbsp Garlic
  • 10 oz Spinach, fresh

• Pasta & Grains

  • 16 oz Pasta noodles

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1 Salt & pepper

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/4 cup Parmigiano-reggiano cheese

Found on realhousemoms.com

Description

Ingredients

• 16 ounces pasta noodles
• 1 lb boneless skinless chicken strips
• 1/4 teaspoon red pepper flakes
• salt & pepper to taste
• 2 tablespoons unsalted butter, divided
• 10 ounces fresh spinach
• 1/2 to 1 tablespoon freshly minced garlic
• 1/4 to 1/2 cup Parmigiano-Reggiano cheese

Directions

• Cook noodles according to package directions, drain, reserving about 1/4 cup of pasta water. Add noodles back to the pot with the reserved pasta water and set aside.
• While the noodles are cooking, season chicken strips with salt & pepper. Melt 1 tablespoon butter in a skillet over mid-high heat. Add chicken to melted butter in skillet and sear for 3-5 minutes on each side until the chicken is no longer pink in the center and is nicely browned on the outside.
• Reduce heat to medium. Melt the remaining tablespoon of butter in the skillet and add 10 ounces of fresh spinach, 1/2 to 1 tablespoon garlic, 1/4 teaspoon red pepper flakes, and a pinch of salt. Cook while stirring, until the spinach is wilted. About 5 minutes. Give it a taste and add salt and pepper as needed. NOTE: I use a full tablespoon of garlic in this recipe. If you think that might be too much for your taste, then start with 1/2 tablespoon. You can add more after you wilt the spinach and give it a taste.
• Add the spinach/chicken mixture to the pot with the noodles and grate on 1/4 to 1/2 cup Parmigiano-Reggiano cheese and toss to combine. Enjoy!