Here’s a nice twist on chicken fettuccine – yum!
- 1/2 lb angel hair pasta
- 4 cloves of garlic
- 1/2 t crushed red pepper
- Grilled chicken, chopped
- 2 lemons, zested and juiced (about 1/4 c of juice)
- 3/4 c half-and-half
- 3/4 c Parmesan, shredded
- 3 c baby spinach
- 3 T extra virgin olive oil
Cook pasta according to instructions. Heat a large skillet over low heat. Add oil, garlic, and crushed red pepper. Cook until the oil sizzles (about 7-10 minutes). Add lemon juice, half-and-half, and a
ladle of the pasta water to the garlic oil mixture. Raise the heat to med-low until the sauce begins to bubble. Drain pasta – do not rinse. Add the pasta, zest and Parmesan to the cream sauce. Toss
for a minute or two. Add chicken and spinach, and toss until well distributed.
Tip – add way more spinach than you think you should. It wilts as it cooks. Next time I would add 5-6 cups worth. The recipe called for 1 cup, which I tripled and still felt was insufficient.