Enjoyable Lemon, spinach & chilli chicken pasta Recipe

Lemon, spinach & chilli chicken pasta
Prep Time : 0:15 | Cook Time : 0:15 | Total Time : 0:30 | Serving : 4 person.


  • 500g penne rigate

  • 1/3 cup (80ml) extra virgin olive oil

  • 500g chicken thigh fillets, trimmed and sliced

  • 2 garlic cloves, crushed

  • A pinch dried red chilli flakes

  • Zest and juice of 1 lemon

  • 150g bag baby spinach leaves

  • 1/2 cup roughly torn basil leaves

  • Salt & freshly ground black pepper

  • Shaved parmesan, to serve


  • Step 1

    Cook pasta according to the packet instructions until al dente. Drain well, reserving 1/3 cup of the cooking water, and return pasta to the saucepan.

  • Step 2

    Meanwhile, heat the oil in a large frying pan and fry the chicken for 5 minutes. Add the garlic, chilli and lemon zest, and fry for a further 3 minutes until the chicken is cooked through.

  • Step 3

    Add to the pasta with the reserved water, lemon juice, spinach, basil and some salt and pepper.Stir over a medium heat for 1-2 minutes, until the spinach is just wilted. Serve garnished with plenty of shaved parmesan.

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