CHICKEN & SPINACH SKILLET PASTA WITH LEMON & PARMESAN
This one-pan pasta that combines lean chicken breast and sautéed spinach for a one-bowl meal is garlicky, lemony and best served with a little Parm on top. I call it "Mom's Skillet Pasta" and she called it "Devon's Favorite Pasta." Either way it's a quick and easy weeknight dinner we created together and scribbled on a little recipe card more than a decade ago, and it remains in my weekly dinner rotation to this day. It's a simple dinner the whole family will love.
Provided by Devon O'Brien
Categories Healthy Chicken Pasta Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Drain and set aside.
- Meanwhile, heat oil in a large high-sided skillet over medium-high heat. Add chicken, salt and pepper; cook, stirring occasionally, until just cooked through, 5 to 7 minutes.
- Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in wine, lemon juice and zest; bring to a simmer.
- Remove from heat. Stir in spinach and the cooked pasta.
- Cover and let stand until the spinach is just wilted.
- Divide among 4 plates and top each serving with 1 tablespoon Parmesan.
Nutrition Facts : Calories 334.5 calories, Carbohydrate 24.9 g, Cholesterol 66.9 mg, Fat 12.3 g, Fiber 2 g, Protein 28.7 g, SaturatedFat 2.7 g, Sodium 499.2 mg, Sugar 1.1 g
CREAMY SPINACH AND ARTICHOKE CHICKEN SKILLET
Inspired by a favorite hot appetizer, this creamy weeknight chicken skillet dinner has all the best parts of spinach and artichoke dip.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the seasoned flour. Shake off any excess and set aside.
- Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken and cook, undisturbed, until deeply golden, about 4 minutes (do not turn). Remove the chicken to a plate. Add the remaining tablespoon oil to the skillet. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Pour in the half-and-half and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, seared-side up, reduce the heat to medium, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 12 to 14 minutes.
- Transfer the chicken to a serving platter. Add the spinach to the sauce in the skillet, cover and cook until wilted, about 5 minutes. Stir in the artichoke hearts and cook until heated through, about 1 minute. Season with salt and pepper. Pour the creamy sauce over the chicken. Serve with steamed rice.
CHICKEN THIGHS WITH SHALLOTS & SPINACH
This moist and tender chicken comes complete with its own creamy spinach side dish! It makes a pretty presentation and comes together in no time flat for a nutritious weeknight meal. -Genna Johannes, Wrightstown, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Sprinkle chicken with seasoned salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, about 6 minutes on each side. Remove from pan; keep warm., In same pan, cook and stir shallots until tender. Add wine; bring to a boil. Cook until wine is reduced by half. Add spinach and salt; cook and stir just until spinach is wilted. Stir in sour cream; serve with chicken. Freeze option: Before adding sour cream, cool chicken and spinach mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 170°. Stir in sour cream.
Nutrition Facts : Calories 223 calories, Fat 10g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 360mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
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