This quick and easy dish is alive with fresh flavours . . . lemon, spinach, parmesan, garlic . . . and cream. With butter browned chicken bits and crunchy toasted pine nuts, it is a feast for all of the senses!
4 small boneless skinless chicken breast halves,
cut into slices crosswise salt and black pepper to taste
2 TBS butter
2 cloves of garlic, peeled and minced
120ml of double cream (1/2 cup heavy cream)
160g bag baby spinach (about 6 ounces)
90g freshly grated Parmesan Cheese (1/2 cup)
40g toasted pine nuts (about 1/3 cup)
Season the chicken with salt and pepper. Melt one TBS of the butter in a pan. Cook the chicken pieces, in two lots, adding the remaining butter with the second lots, and cooking until lightly browned and cooked through. Remove from the pan and set aside. Keep warm.
Add the garlic to the empty skillet. Cook over medium heat until fragrant. Add the cream, lemon zest and lemon juice. Simmer until the sauce thickens slightly. Remove from heat. Cover and keep warm.
Bring a large pot of salted water to the boil.
Cook the farfalle in the boiling water until al dente. Reserve 1/2 cup of the cooking water and then drain the pasta well. Return it to the pot. Add the sauce, cooked chicken, spinach, cheese and pine nuts. Toss together, adding reserved pasta water as needed. Season to taste with more salt and pepper and serve.
Todd, even though he isn't really fond of pasta, doesn't seem to mind this too much. I think it is really just spaghetti he doesn't like because he finds it hard to eat. In any case I think this is something you will enjoy! Bon Appetit!
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