Lemon, spinach & chilli chicken pasta

Lemon, spinach & chilli chicken pasta

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The ingredient of Lemon, spinach & chilli chicken pasta

  1. 500g penne rigate
  2. 1/3 cup (80ml) extra virgin olive oil
  3. 500g chicken thigh fillets, trimmed and sliced
  4. 2 garlic cloves, crushed
  5. A pinch dried red chilli flakes
  6. Zest and juice of 1 lemon
  7. 150g bag baby spinach leaves
  8. 1/2 cup roughly torn basil leaves
  9. Salt & freshly ground black pepper
  10. Shaved parmesan, to serve

The instruction how to make Lemon, spinach & chilli chicken pasta

  1. Cook pasta according to the packet instructions until al dente. Drain well, reserving 1/3 cup of the cooking water, and return pasta to the saucepan.
  2. Meanwhile, heat the oil in a large frying pan and fry the chicken for 5 minutes. Add the garlic, chilli and lemon zest, and fry for a further 3 minutes until the chicken is cooked through.
  3. Add to the pasta with the reserved water, lemon juice, spinach, basil and some salt and pepper.Stir over a medium heat for 1-2 minutes, until the spinach is just wilted. Serve garnished with plenty of shaved parmesan.

Nutritions of Lemon, spinach & chilli chicken pasta

fatContent: 763.605 calories
saturatedFatContent: 27 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 89 grams carbohydrates
fibreContent: 1 grams sugar
proteinContent:
cholesterolContent: 38 grams protein
sodiumContent:

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