Chicken & Spinach Skillet Pasta | Lemon & Parmesan Mediterranean One Pan

Ingredients:

8 ounces penne pasta or whole-wheat penne pasta

2 tablespoons extra-virgin olive oil

1 pound boneless, skinless chicken breast or thighs, trimmed, if necessary, and cut into bite-size pieces

½ teaspoon salt

¼ teaspoon ground pepper

4 cloves garlic, minced

½ cup beef broth

2-3 tablespoons lemon juice

1 tablespoon lemon zest

6 cups chopped fresh spinach

4 tablespoons grated Parmesan cheese, divided

Directions

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 broth, 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.