Lemon Pasta with Chicken, Peas, and Spinach
Votes: 4
Time: 55 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 535, total fat 13 G., saturated fats 2 G., proteins 37 G., carbohydrates 66 G., fiber 11 G., cholesterol 64 mg, sodium 335 mg, sugar 5 G.
Calories 535, total fat 13 G., saturated fats 2 G., proteins 37 G., carbohydrates 66 G., fiber 11 G., cholesterol 64 mg, sodium 335 mg, sugar 5 G.
This dish is made with colorful penne pasta made with vegetable juices. Boil it and combine it with pieces of fried chicken, peas braised in lemon juice and water, spinach, and fresh herbs. The dish is hearty yet light, filled with a spring freshness from the sweet green peas and sugar snap peas. Thanks to their delicate texture, you can use the whole pea, thinly sliced into strips. Drizzle with extra virgin olive oil and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of vegetable penne pasta (feathers)
- 4 boneless, skinless chicken breasts
- 5 tbsp. l. olive oil
- 3 cloves garlic, finely chopped
- 1 large shallot, finely chopped
- 0.5 cup freshly squeezed lemon juice
- 1.5 cups trimmed and chopped sugar snap peas
- 300 g frozen green peas
- 3 cups spinach
- 3 tbsp chopped basil
- 3 tbsp chopped parsley + extra for serving
We recommend
Recipes with similar ingredients: penne pasta, chicken breasts, garlic, shallots, lemon juice, sugar snap peas, peas, spinach, basil, parsley
Cooking the dish according to the recipe:
- Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook until al dente, 8-10 minutes. Set aside 1/4 cup of the cooking liquid and discard the rest.
- Season the chicken with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken until the internal temperature reaches 165°F (72°C), about 5 minutes per side. Remove the chicken and shred into strips.
- Add 1 tablespoon of olive oil to the same skillet. Add the garlic and shallots, season with salt and pepper. Cook until fragrant, 1 minute. Add the lemon juice and sugar snap peas and cook for 2 minutes. Add the pasta water and frozen sugar snap peas. Cook until the sugar snap peas are tender, another 2 minutes.
- Add the cooked pasta, spinach, shredded chicken, chopped basil, chopped parsley, and the remaining 2 tablespoons of olive oil. Mix all ingredients together, season with salt and pepper to taste, and sprinkle with parsley leaves. Serve immediately.
Author of the recipe - Eddie Jackson is an American football player (Alabama Crimson Tide football)
Categories:
Similar recipes
