1poundrotinicooked according to package directions (small shells, wheels, bowtie, penne, or small-shaped pasta may be substituted)
1.25poundboneless skinless chicken breastsdiced into bite-sized pieces
4tablespoonsolive oildivided
1 to 2teaspoonslemon pepperor to taste
1teaspoonkosher saltor to taste
3 to 4clovesgarlicfinely minced or pressed
¼cuplemon juice
6ouncesfresh baby spinach
½cupfresh basilminced, or to taste
Instructions
To a large pot, boil the pasta according to package directions; drain and return to the large pot.
While pasta cooks, to a separate large skillet, add the chicken, drizzle with 2 tablespoons olive oil, evenly season with lemon pepper, salt, and cook for about 5 minutes, or until chicken is cooked through. Stir and flip intermittently to ensure even cooking.
Add the garlic and cook for one minute, or until fragrant. Stir nearly constantly.
Add the lemon juice, half the spinach, stir to combine, and cover skillet with a lid for about 2 minutes to encourage spinach to wilt.
Add the remaining half of the spinach, and stir to combine until wilted.
Add the chicken, spinach, and all cooking juices to the pot with the cooked pasta, and stir to combine.
Add the basil, remaining 2 tablespoons olive oil, and stir to combine. Serve immediately. Recipe will keep airtight in the fridge for up to 5 days.
Notes
1. Optionally stir in about 1 to 2 teaspoons lemon zest for extra lemon flavor at the end.
Optionally add about 3/4 cup freshly grated Parmesan cheese at the end.