One Pan Lemon Chicken Bowtie Pasta
Bow tie pasta is one dressy pasta and cooking it right in the sauce will definitely make you cheer! Zesty thanks to some fresh lemon, chicken bow tie pasta is a one pan pasta ready in about 30 minutes. Talk about a quick weeknight dinner!
Servings 3
Ingredients
To Prepare Chicken
- 2 cooked chicken breast halves prepared using Foolproof Chicken method, directions below
- 1 Tablespoon olive oil if preparing chicken
- salt and pepper to season chicken
For Pasta
- 1 Tablespoon olive oil
- ¼ onion chopped
- ¼ teaspon thyme or oregano optional
- 1 tsp garlic
- ¼ cup dry white wine
- 1 ¾ cups chicken broth reserved from cooking chicken
- 2 cups bow tie pasta equivalent to 1/2 lb
- 1 teaspoon kosher salt adjust to taste
- ½ teaspoon ground black pepper
- 2 cups fresh baby spinach leaves
- 1 lemon zested and halved
- pat of butter
- freshly grated parmesan cheese
- crushed red pepper optional
Instructions
Prepare chicken breasts using the foolproof chicken method
- Using a meat tenderizer, pound chicken breasts between two sheets (or one long sheet folded over) of parchment paper until the chicken is even on all sides. Season both sides of chicken with salt and pepper.2 cooked chicken breast halves, salt and pepper
- Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Add the chicken breasts in the skillet (don't crowd the pan or have them touch if possible) and sear for one minute.1 Tablespoon olive oil
- Using tongs, gently flip the chicken to the other side (if there is any resistance, let the chicken be for another 30 seconds-1 minute). Cover the pan and lower the heat to simmer and cook for 10 minutes. DO NOT OPEN THE LID!
- After 10 minutes have passed and, without removing the lid, turn off the burner. Rest the chicken for 10 more minutes. Leave until ready to use.
For the pasta
- Add a drizzle of olive oil to the bottom of heated large skillet (12 inch skillet)over medium high heat. Saute the diced onion in the oil for about 5 minutes until translucent with thyme or oregano if using. Add the garlic and saute for about 30 seconds until you can smell it.1 Tablespoon olive oil, 1/4 onion chopped, ¼ teaspon thyme or oregano, 1 tsp garlic
- To the onions, add the white wine and cook for 2 minutes. Pour in the chicken broth (reserved cooking broth plus extra needed to equal 1 ¾ cups).¼ cup dry white wine, 1 ¾ cups chicken broth
- Add the pasta, salt and pepper. Cover the skillet with a lid that fits well and turn the heat to low. Simmer for 9 minutes.2 cups bow tie pasta, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- After the time has passed, check the pasta for tenderness. If it needs a little more cooking time (or broth), add a little more as needed as this depends on your stove, pan and heat conduction. Stir the pasta.
- Shred or cube the chicken and add to the skillet along with the spinach, lemon zest and a squeeze of lemon juice. Add a pat of butter for some velvety texture.2 cups fresh baby spinach leaves, 1 lemon , pat of butter
- Serve with a healthy sprinkling of fresh parmesan cheese and crushed red pepper if using.freshly grated parmesan cheese, crushed red pepper
Notes
Make ahead tips. Make the chicken earlier in the day or a couple of days ahead and reserve the broth for the day you plan to serve it.
Storage. Store leftovers in an airtight container for up to 3 days.
Reheating Tips. Heat leftovers on the stove with a little chicken broth until warmed through. Or heat in 30 second increments in a microwave safe covered bowl or dish
