Description
This gorgeous Chicken Pasta dish is easy enough to throw together on a weeknight and pretty enough for company!
Ingredients
Units
Scale
- · 16 oz. boneless skinless chicken breast, cut into medallions or 1 lb. chicken tenders
- · 1 tsp. lemon pepper seasoning
- · 3/4 tsp. garlic powder
- · 2 tbsp. olive oil
- · 3 garlic cloves, minced
- · 1/2 cup gluten free chicken broth
- · 1 lemon, use half for juice and slice remaining half
- · 1/2 cup heavy cream
- · 8 oz. gluten free pasta
- · 1/3 cup grated Parmigiano Reggiano
Instructions
- Cut the chicken breast into medallions and sprinkle with lemon pepper seasoning and garlic powder.
- Cook the pasta for 2 minutes less than package directions. Drain and set aside.
- Add the butter and olive oil to a nonstick deep skillet or sauté pan over low heat. Add the garlic and cook for 30 seconds.
- Add the chicken medallions and cook 3 minutes per side. The chicken does not have to be cooked through at this point- it will finish cooking in the sauce. Transfer to a bowl and keep warm.
- In the same pan, add the broth, lemon juice, and cream. Bring to a simmer then add in the cooked pasta and chicken.
- Simmer for several more minutes, for the chicken and pasta to finish cooking.
- Add the spinach and toss to wilt. Top with grated cheese.
- Toss well and garnish with lemon slices. Serve it right in the pan for a casual meal or transfer to a pretty serving dish.
Notes
I used Rummo gluten free fusilli pasta in this recipe. It has great texture and holds up well to cooking and reheating.
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