Bowties With Lemon Chicken
Why I Love This Recipe
Ingredients You'll Need
2 boneless, skinless chicken breast halves
3/4 lb. bow-tie pasta 365g
10 oz. bag prewashed spinach, trimmed, and torn into bite-sized pieces 300g
1 medium onion, halved lengthwise & thinly sliced crosswise
1 1/2 cups chicken broth 375mL
1/4 cup white wine 60mL
1 tsp. grated lemon zest 5mL
3 Tbsp. fresh lemon juice 45mL
2 tsp. minced garlic 10mL
salt & pepper to taste
1/4 cup chicken broth 60mL
1 Tbsp. flour 15mL
2 tsp. chopped fresh thyme 10mL
2 tsp. butter 10mL
Directions
Poach chicken in water to cover for 5 minutes, or until no longer pink in the middle. Cut into bite-sized pieces. In large pot, cook pasta according to package directions. When cooked, add spinach to pasta and boil until wilted, about 10-20 seconds. Drain and return to pot. Coat frying pan with cooking spray. Sauté onion over medium-low heat, stirring occasionally, until well browned and caramelized, about 7 minutes. Stir in broth, white wine, lemon zest, juice, garlic, salt and pepper. Simmer 2 minutes. Whisk together broth and flour. Stir into mixture. Simmer and stir, until slightly thickened. Add thyme and butter and stir in chicken. Remove from heat and pour over pasta and spinach in pot. Toss to mix.
