Dinner in 30 minutes or less! Who can’t get on board with that? After going to the Cubs/Nats game Sunday, I did not want to work very hard for a good dinner. Here is my solution! This dish is sort of like pasta with alfredo sauce, but lightened up with lemon juice and the addition of spinach. 

Texture is the most important expectation to manage here; it really threw Ryan and I off! Don’t expect super creamy. The spinach and the farfalle are the stars here, not the sauce which is just an accompaniment. It definitely grew on us and I even had leftovers for lunch. 

Serves 4

Ingredients:: 

• 2 boneless, skinless chicken breasts (about 3/4 pound), cut crosswise and sliced into strips or small pieces
• salt and pepper
• 2 TBS olive oil
• 2 garlic cloves, minced
• 1/2 cup heavy cream
• 2 tsp grated zest and 3 TBS juice from 2 lemons
• 1 pound farfalle or penne
• 1 6-oz bag baby spinach
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts, toasted

Directions:: 

1. Cook pasta according to package directions. 
2. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat olive oil in skillet over medium-high heat. Cook chicken until no longer pink, about 3-5 minutes. Transfer to a plate.
3. Add garlic to empty skillet and cook until fragrant, about 30 seconds. Stir in cream, lemon zest, and lemon juice and simmer until sauce is slightly thickened, about 5 minutes. 
4. Drain pasta, reserving 1/2 cup cooking water, and return to pot. Add sauce, spinach, pine nuts, and chicken to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper if desired. 

This reminds me of the good angel on one shoulder and the bad angel on the other. All fighting for the best alfredo-type sauce!

The trifecta of goodness:: Parmesan, cream, and lemon zest.

Spinach is so good for you. And so beautiful too! I love this dish because of all the wilted spinach.

To toast pine nuts:: Toast them in a dry skillet over medium heat, shaking pan until golden and fragrant, about 5 minutes. Don't burn them like I did. Dork.

Higher in protein and fiber than regular pasta. Definitely worth the extra buck.