This recipe has lots of lemon flavor! It fed my family of 6 with just a tiny bit leftover. The original recipe calls for angel hair pasta, but you could actually use any type of pasta that you like. I used the perfect chicken recipe for the chicken in this dish, and I think that it added a lot to the flavor. You get tart lemon, creamy sauce, and salty chicken and it all tastes amazing together. Also, the spinach makes it healthy, right? :)
adapted from therecipecrayonbox.blogspot
1/2 lb angel hair pasta
4 cloves of garlic
1/2 tsp crushed red pepper flakes
1 1/2-2 cups cooked chopped chicken (or Perfect Chicken)
2 lemons, zested and juiced
3/4 cup half-and-half
1 cup Parmesan, shredded (divided)
1 cup baby spinach, stems removed
3 TBSPs extra virgin olive oil
1. Bring a pot of water to a boil. Salt the water well, cook pasta according to package directions. Reserve 1/4 cup pasta water.
2. While pasta is cooking, 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 1/4 cup of pasta water to the garlic oil mixture. Raise the heat to medium and heat until the sauce begins to bubble.
3. Add the pasta, zest, and 1/2 cup Parmesan to the cream sauce. Toss for a minute or two. Add chicken and spinach, and toss until well distributed. Top with remaining cheese.