Garlic Parmesan Chicken Pasta
Ingredients
The chicken
-
1
lemon
juice
-
¼
cup
olive oil
-
1
tbsp
dijon or yellow mustard
-
1
tbsp
dried oregano
-
3
cloves
garlic
-
1½
tsp
salt
-
½
tsp
pepper
-
1
lb
boneless skinless chicken thighs
The pasta
-
1
small
yellow onion
-
6
cloves
garlic
-
½
tsp
garlic powder
-
½
tsp
salt
-
¼
tsp
pepper
-
½
tsp
onion powder
-
2
tsp
Italian seasoning
-
2
cups
fresh spinach
-
1
cup
dried ditalini pasta
-
1½
cups
chicken broth
-
1
cup
light / 10% cream
-
½
cup
shredded parmesan cheese
-
to taste
fresh parsley for garnish
Instructions
- Prepare the marinade by whisking together lemon juice, olive oil, dijon mustard, dried oregano, pressed garlic, salt, and pepper. Reserve 4 tbsp of the marinade.
- Marinate the chicken in the remaining marinade for 15-30 minutes.
- Heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken thighs until golden brown, about 5 minutes per side, then set aside.
- In the same pan, cook the diced onion until softened, then add minced garlic and seasonings, cooking until fragrant.
- Add the ditalini pasta and stir to coat with the oils and herbs.
- Pour in chicken broth and cream, bring to a simmer, then add spinach and return the chicken to the pan, simmering until the pasta is cooked and liquid is absorbed.
- Stir in shredded parmesan cheese and let cook for an additional 5 minutes. Drizzle with reserved marinade and garnish with parsley before serving.
Nutrition Facts (estimated)
Servings
4
Calories
466
Total fat
23.2g
Total carbohydrates
33.7g
Total protein
32.7g
Sodium
3645.9mg
Cholesterol
117.7mg
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