Lemon Chicken and Spinach Tagliatelle; sunshine

When I was a child I thought only Popeye ate spinach.

The only option at the time would have been canned spinach, which I still won’t touch.

It wasn’t until I was out in the world, and living in the ‘big city’ that I was introduced to spinach salads, which I immediately loved.

It wasn’t until I met mon mari that I realized people actually ate and liked cooked spinach. He even ate the canned stuff.

Now I always have a bag of frozen spinach in the freezer. I make gratins and little timbales with it, but, most often, I just grab a few blocks of it and toss it into whatever else I’m making.

Very handy…..

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Lemon Chicken and Spinach Tagliatelle

Plain, frozen spinach is a great kitchen staple. Thaw it in the microwave, squeeze it dry and add it to almost anything.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Pasta


  • 2 chicken breasts (12oz,360gr total weight) cut into bite-size pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8oz (240gr) frozen spinach, thawed, squeezed dry or fresh, chopped 
  • 1 tsp savory
  • 1 tsp tarragon
  • 1 tsp dill weed
  • 1 tsp lemon pepper
  • 4 tbs fresh lemon juice (about 1 lemon)
  • 1 cup (8oz, 250ml) chicken broth 
  • 2 tbs cornstarch (maizena) dissolved in 3 tbs water
  • 1/2 cup (4oz (120gr) Greek yogurt
  • 1/4 cup (1oz, 30gr) Parmesan, grated
  • 4oz (120gr) dry tagliatelle 


  • Cook pasta according to package instructions. 
  • Heat oil in large skillet over medium heat. 
  • Add onion and sauté for 5 minutes. 
  • Add garlic, chicken, and sauté for 5 minutes longer. 
  • Add herbs, lemon pepper, lemon juice, chicken broth, spinach, reduce heat to low, cover and simmer for 15 minutes. 
  • Add cornstarch mixture and stir until thickened.
  • Stir in yogurt.
  • Add drained tagliatelle, Parmesan, toss well and serve.


You can substitute sour cream or plain yogurt for the Greek yogurt.


  • Serving Size: 1/2 recipe
  • Calories: 626
  • Sugar: 8.6 g
  • Sodium: 2011 mg
  • Fat: 12.5 g
  • Saturated Fat: 4.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 66.6 g
  • Fiber: 5.9 g
  • Protein: 61 g
  • Cholesterol: 143.1 mg

Keywords: lemon chicken, spinach pasta, tagliatelli

Lemon Chicken & Spinach Pasta

We sit around all winter waiting for spring so we can do stuff outside…. Then, suddenly, the weather turns hot and sunny, the outside explodes, and everything in the world needs tending to / doing yesterday.

Couldn’t it happen gradually?

Everything needs trimming and mowing and weeding and planting and hoeing.

I have the shallots in the ground, as well as 36 lettuce sets and 1/4 of the potager hoed and fertilized. Over the next 3 days I need to finish the potager and plant 100 or so onions and clean out the herbs.

I need to do this because on the 4th day (according to the meteo) the cold and rain comes back.

Wait. I just caught myself complaining about having to be out in the warm sunshine.

Never mind….

9 thoughts on “Lemon Chicken and Spinach Tagliatelle; sunshine”

  1. I can’t wait to be out in the warm sunshine! It barely made it out of the 30’s here today and we’re supposed to have snow overnight and tomorrow morning. I won’t do anything in the yard until I have at least a week of over 50 temps. We have so many endangered butterflies and moths who overwinter in the detritus in the flowerbeds, I just want to wait until they emerge. But once we get those temps, we’ll explode just like you’re doing now.

    This recipe is right up my alley! I put spinach in most things, love creamed spinach and a spinach salad with warm bacon vinaigrette is the bomb!

    • I try to eat it at lease once, if not 3 times, a week.
      We are expecting a cold front to move in for 2 days this week – it snowed in the UK on Thursday and it’s headed for us. Everything I’ve planted should survive and nothing else goes in until May. This is the April rush of early lettuce and onions

  2. Another recipe I will be adding to my repertoire particularly as all the ingredients are ones I keep in stock.

    We are making the most of this warm spell but keeping an anxious eye on the walnut and cherry trees. If they are at a critical stage, we risk losing the crops yet again if the frost is too severe. In the meantime it is great being able to have our meals out in the garden.

    • Our fruit trees are done blooming but the walnut haven’t started yet for some strange reason. We just have to get past Wed. lol

  3. Ooh! That looks delicious!

    When I was a child, I loathed almost all vegetables – with the exception of beets and green beans. But I especially loathed spinach. I had no idea, until I was an adult, that cooked spinach didn’t have to be braised until it was grey and slimy. (When I was a child, I didn’t know that spinach came in anything but cans.)

    I love spinach now – raw or cooked. As long as it isn’t slimy, falling apart, and grey.

    • Loved green beans as a child (still do) My mother used to fix big batches just for me in the summer. Yes, I was a weird child. I read the Iliad for fun.
      My mother used to occasionally make beets, which I also liked but she had to tell my siblings that she had dyed the carrots. They believed her…. sigh….

      • And I thought I was strange because I read Rob Roy for fun. We often had beets. I don’t think any of us would have been tricked into thinking they were carrots that had been dyed. Oh for the naiveté of youth.

  4. I used to buy canned spinach in Morocco due to lack of fresh or frozen but it was only really ok in soups…give me fresh or those handy frozen cubes any day !

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