Complete recipe
Garlic chicken & spinach pasta
Golden chicken and tender spinach tossed with pasta in a light garlic sauce.
30 minutes4 servingseasymoderate budget
Ingredients
- Chicken450 g · boneless chicken breast
- Pasta300 g · dry
- Spinach4 cups · washed
- Garlic3 cloves · minced
- Parmesan · optional1/4 cup · grated
You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.
Method
- Put the pasta water on to boil.
- Wash the spinach, mince garlic and grate parmesan if using.
- Cut chicken into bite-size pieces on a separate board. Pat dry, season with salt and pepper, then wash hands and utensils.
- Bring a large pot of water to a boil, salt lightly and cook the pasta for the time on its packet. Reserve a mug of cooking water before draining.
- Heat a thin layer of olive oil in a wide skillet over medium-high heat. Cook chicken in one layer for 6–8 minutes, turning, until browned and the thickest piece reaches 165°F / 74°C. Transfer to a clean plate.
- Lower the skillet heat to medium. Stir garlic in a little oil for 30 seconds, add spinach and stir until wilted.
- Return chicken and pasta to the skillet. Add a splash of the reserved pasta water and toss for 1–2 minutes until coated and hot. Add parmesan if using and season to taste.
Cooking and storage notes
- Wash produce and keep raw meat or fish, utensils and boards separate from ready-to-eat ingredients.
- Refrigerate leftovers in shallow containers within two hours. Reheat cooked leftovers to 165°F / 74°C.