One-Pot Lemon-Pepper Chicken Pasta - AJ

• servings: 6 servings
• active time: 45 minutes
• total time: 50 minutes

Ingredients

1 tablespoon olive oil

1 lb boneless skinless chicken breasts, cut into bite-size pieces (16 oz)

1 teaspoon lemon pepper

1/2 teaspoon salt

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

Directions

Step 1

In 5- to 6-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with lemon pepper, salt and black pepper. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove chicken to plate; cover and keep warm.

Step 2

Add garlic to Dutch oven; cook 30 to 60 seconds, stirring constantly, until fragrant and lightly browned. Add chicken broth and spaghetti; heat to boiling. Reduce heat to medium; simmer uncovered 13 to 15 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente.

Step 3

Stir in 1/4 cup of the Parmesan, the butter, lemon juice, lemon peel and cooked chicken. Remove from heat. Gradually add spinach; stir just until starting to wilt. Let stand 5 minutes before serving. Serve warm with remaining 1/4 cup shredded Parmesan cheese.

Nutrition

• Calories: 370
• Total Fat: 12 g
• Saturated Fat: 5 g
• Trans Fat: 0 g
• Cholesterol: 65 mg
• Sodium: 1040 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 3 g
• Total Sugars: 2 g
• Protein: 28 g