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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Pasta
Ingredients
- 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
Instructions
- 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.
Notes
You can substitute sour cream or plain yogurt for the Greek yogurt.
Keywords: lemon chicken, spinach pasta, tagliatelli
