One-Pot Cheesy Lemon Chicken Pasta
2 tablespoons olive oil
1 medium yellow onion, diced
1 lb chicken breast (455 g), cut into bite-sized pieces
salt, to taste
pepper, to taste
2 cloves garlic, minced
2 ½ cups penne pasta (250 g), uncooked
2 cups chicken broth (480 mL)
3 tablespoons lemon juice
3 cups spinach (120 g)
3 oz cream cheese (85 g)
½ cup shredded mozzarella cheese (50 g)
½ cup parmesan cheese (55 g)
1 lemon zest, for garnish
How to Make It
In a large pan or skillet, heat olive oil over medium heat. Add onions and stir until soft.
Add chicken, season with salt and pepper, and cook until browned.
Stir in garlic and cook for an additional minute.
Add uncooked pasta, chicken broth. Stir and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
Uncover, stir and cook an additional 5 minutes, or until all of the liquid has been absorbed by the pasta.
Turn off heat, stir in lemon juice, spinach, cream cheese, mozzarella cheese and Parmesan cheese. Stir until cheese has melted and spinach wilts.
Liquid Measuring Cup
Dry Measuring Cups
One-Pot or Pan
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