Lemon Pepper Chicken Linguine with Spinach & Parmesan

This pasta masterpiece really has it all. First, there are the chicken breasts, which get sliced into tender, juicy pieces that fit right in with the twirly linguine noodles. Then, you’ve got a bunch of hearty spinach to fulfill your veggie wants and needs. And when you add freshly cracked whole peppercorns and a sprinkling of Parmesan cheese, you know this dish is something special indeed.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring lg. pot of salted water to a boil. Once water boils, add linguine to pot. Cook (9-11 min.) until al dente. During last minute of cooking, stir in spinach & wilt. Reserve 1 cup cooking water; drain linguine & spinach. Set aside.

Step 2

Meanwhile, pat chicken dry with paper towel; season all over with salt & a pinch of crushed peppercorns. Heat lg. drizzle of olive oil in lg. pan over med.-high. Add chicken; cook (6-8 min. per side) until browned on surface & no longer pink in center. Transfer to cutting board rest (5 min.)

Step 3

Heat drizzle of olive oil in pan (used for chicken) over med.-high. Add garlic, 1½ tsp lemon zest, & 1 tsp crushed peppercorns; cook (30 sec.), stirring, until fragrant. Stir in reserved lemon juice & half the reserved cooking water; simmer & remove from heat.

Step 4

Thinly slice chicken once it has had rested (5 min.) Using tongs, toss linguine, spinach, & chicken into pan. Add 4 TBSP butter & half of Parmesan, stirring to melt. Season with salt. (Everything should be coated in a loose sauce—if dry, add more cooking water a little bit at a time.)

Step 5

Divide pasta mixture between plates. Garnish with remaining Parmesan, remaining lemon zest, & any remaining crushed peppercorns.

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