Lemon Pepper Basil Chicken and Pasta
User Reviews
4.5
Lemon Pepper Basil Chicken and Pasta
Description
Lemon Pepper Basil Chicken and Pasta starts with perfectly cooked rotini pasta that provides a firm base. The chicken is diced into bite-sized pieces and sautéed in olive oil, seasoned with lemon pepper and kosher salt to give a bright, peppery crust. Freshly minced garlic is added near the end of cooking to release its aroma without burning. Lemon juice and fresh spinach are incorporated, allowing the spinach to wilt and meld with the chicken’s juices.
After combining the chicken and spinach mixture with the pasta, minced fresh basil and additional olive oil are stirred in to deliver a fresh herbal note and glossy finish. The lemon and pepper create a lively flavor profile, balanced by the gentle earthiness of the basil and the soft, tender texture of the spinach and pasta. This dish is meant to be served immediately for best texture and aroma.
Optional additions include lemon zest for more citrus brightness or freshly grated Parmesan cheese stirred in for a richer finish. The recipe can be stored in the fridge for up to five days and reheated gently to maintain its texture.
Ingredients
- 1 pound rotini pasta cooked according to package directions (small shells, wheels, bowtie, penne, or small-shaped pasta may be substituted
- 1.25 pound chicken breast diced into bite-sized pieces, boneless skinless
- 4 tablespoons olive oil divided
- 1 to 2 teaspoons lemon pepper or to taste
- 1 teaspoon kosher salt or to taste
- 3 to 4 cloves garlic finely minced or pressed
- ¼ cup lemon juice
- 6 ounces spinach fresh baby
- ½ cup basil minced, or to taste, fresh
Instructions
- To a large pot, boil the pasta according to package directions; drain and return to the large pot.
- While pasta cooks, to a separate large skillet, add the chicken, drizzle with 2 tablespoons olive oil, evenly season with lemon pepper, salt, and cook for about 5 minutes, or until chicken is cooked through. Stir and flip intermittently to ensure even cooking.
- Add the garlic and cook for one minute, or until fragrant. Stir nearly constantly.
- Add the lemon juice, half the spinach, stir to combine, and cover skillet with a lid for about 2 minutes to encourage spinach to wilt.
- Add the remaining half of the spinach, and stir to combine until wilted.
- Add the chicken, spinach, and all cooking juices to the pot with the cooked pasta, and stir to combine.
- Add the basil, remaining 2 tablespoons olive oil, and stir to combine. Serve immediately. Recipe will keep airtight in the fridge for up to 5 days.
Notes
- For enhanced lemon flavor, stir in 1 to 2 teaspoons of lemon zest just before serving.
- Optionally add about 3/4 cup freshly grated Parmesan cheese to enrich the dish right at the end.
- Store leftovers airtight in the fridge for up to 5 days and reheat gently to keep chicken moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 368kcal | 18% |
| Carbohydrates | 26g | 9% |
| Protein | 35g | 70% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 80mg | 27% |
| Sodium | 748mg | 31% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
