Chicken and Spinach Farfalle

1 review, 4 star(s). 100% would make again

Ready in 25 minutes

Fast and easy particularly if you substitute rotisserie cooked chicken breasts for the uncooked chicken.


2 boneless skinless chicken breast; cut crosswise into 1/4-inch thick pieces
salt and pepper
2 tablespoons unsalted butter
2 cloves Garlic; minced
1/2 cup heavy cream
2 teaspoons lemon zest; grated
3 tablespoons lemon juice
1 pound farfalle
1 6 oz bag baby spinach
1/2 cup parmesan cheese; grated
1/3 cup pine nut

Original recipe makes 4 Servings



Bring 4 quarts water to boil in large pot. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook half of chicken until no longer pink, about 3 minutes; transfer to plate. Repeat with remaining butter and chicken.

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. Remove from heat and cover.

Meanwhile, add 1 tablespoon salt and farfalle to boiling water and cook until al dente. Reserve 1/2 up cooking water, drain pasta, and return to pot. Add sauce, spinach, Parmesan, pine nuts, and cooked chicken to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve.

Per Serving (excluding unknown items): 399 Calories; 27g Fat (60.7% calories from fat); 35g Protein; 4g Carbohydrate; 1g Dietary Fiber; 133mg Cholesterol; 276mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat.

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Calories Per Serving: 889 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
Sandyhland 5y ago

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