Lemon chicken and spinach spaghetti
Lemon chicken and spinach spaghetti uses a little starchy pasta water to carry lemon and Parmesan through the noodles. Finish the pasta in the skillet rather than pouring a thin sauce over it at the table.
Thin chicken pieces cook more evenly than one thick breast. Prepare the spinach before handling raw chicken and keep the cutting surfaces separate.
Cheese, wheat pasta and chicken all have distinct handling requirements. Do not use leftover raw-chicken marinade as a cold finishing sauce. Serve immediately while the pasta is loose and hot.
Sources and cooking guidance
FoodSafety.gov: minimum internal temperatures for poultry, ground meat, seafood and egg dishes.
Ingredients
Step 1
Bring a pot of salted water to a boil. Wash spinach and mince garlic. Cut chicken into thin bite-sized strips and pat dry.
Step 2
Cook spaghetti according to its package. Meanwhile brown chicken in oil over medium-high heat and continue cooking until 165°F/74°C in the thickest pieces.
Step 3
Lower the heat, add garlic for 30 seconds, then spinach and a splash of pasta water. Stir until spinach wilts. Reserve about 150 ml pasta water before draining spaghetti.
Step 4
Add drained spaghetti, lemon juice and initially 50 ml pasta water. Toss, take off the heat and fold in Parmesan. Add water a spoonful at a time for a glossy coating, then season.
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