Chicken & Spinach Skillet Pasta with Lemon & Parmesan
- 8 ounces penne pasta
- 2 tablespoons olive oil
- 1 pound chicken, cut into bite-size pieces
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 8 cloves garlic, minced
- 1/2 cup dry white wine
- juice and zest of 1 lemon
- 10+ cups chopped fresh spinach
- 4 tablespoons grated Parmesan cheese, divided
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.