Chicken · Pasta

Lemon Pasta with Chicken and Spinach

It’s the end of August….. September is literally around the corner……and do you know what that means?

Go ahead….guess.

** grinning **

My birthday will be here soon! Party time!

And this year, my birthday is going to be off-the-charts memorable. I cannot divulge that information just yet (privacy laws and confidentiality agreements, you know..) but in time, all will be revealed.

In the meantime, I have plans to make, places to go, people to see…..


Lemon Pasta with Chicken and Arugula – adapted from the recipe crayon box

1/2 lb pasta

3 tbs. extra virgin olive oil
4 cloves of garlic
1/2 tsp. crushed red pepper
2 cooked chicken breasts, cut into bite size pieces
2 lemons, zested and juiced
3/4 cup milk
1 cup grated parmesan cheese
1 cup arugula, stems removed
Fresh cracked black pepper
1 can cannellini beans, rinsed and drained
Bring a pot of water to a boil; add pasta. 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, milk, and a ladle of the pasta water to the garlic oil mixture. Raise the heat to medium until the sauce begins to bubble. Drain pasta – DO NOT RINSE. Add the pasta, zest, and 1/2 c. Parmesan to the cream sauce. Toss for a minute or two. Add chicken, arugula, and beans and toss until well distributed. Top with remaining cheese.


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