Chicken with veggie capellini
Uncooked whole wheat pasta
½ pound(s), capellini
Uncooked boneless skinless chicken breast
1 pound(s), 4 (1/4-pound) cutlets
2 cup(s), (1 pint), halved
Fresh baby spinach
6 cup(s), packed
1 item(s), zest finely grated and juice squeezed
- Cook pasta according to package directions. Drain, reserving 1/3 cup pasta cooking water.
- Heat oil in large deep skillet over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to skillet and cook, turning once, until cooked through, about 8 minutes. Transfer to plate.
- Add tomatoes to skillet and cook, stirring, until softened, about 1 minute. Add reserved pasta cooking water and bring to boil, stirring to scrape up browned bits from bottom of pan. Add pasta and spinach and cook, tossing constantly, until spinach is wilted, about 3 minutes. Remove skillet from heat and stir in lemon juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Serve chicken over pasta. Sprinkle with lemon zest.
- Per serving (1 chicken cutlet and about 1 1/2 cups pasta mixture)