Zesty Lemon Garlic Chicken Orecchiette
Tangy lemon and garlic-infused chicken served on a bed of orecchiette pasta with spinach. A fresh and flavorful dish that will leave you craving for more.
ingredients
- 8 oz orecchiette pasta
- 2 boneless, skinless chicken breasts
- 3 cups fresh spinach
- 4 cloves garlic, minced
- Zest of 1 lemon
- Juice of 2 lemons
- ¼ cup olive oil
- ½ teaspoon red pepper flakes
- Salt and black pepper to taste
- Grated Parmesan cheese, for garnish
steps
- 1.
Cook the orecchiette in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- 2.
While the pasta is cooking, season the chicken breasts with salt and black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Cook the chicken for about 6 minutes per side or until fully cooked. Remove from the skillet and set aside to rest.
- 3.
In the same skillet, add the remaining olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add the spinach and cook until wilted.
- 4.
Slice the cooked chicken into thin strips and add it to the skillet with the spinach. Pour in the lemon juice and sprinkle the lemon zest and red pepper flakes. Stir well to combine and heat through.
- 5.
Add the cooked orecchiette to the skillet and toss everything together until well coated. Season with additional salt and pepper if needed.
- 6.
Serve the Zesty Lemon Garlic Chicken Orecchiette in pasta bowls. Top with grated Parmesan cheese for an extra burst of flavor.