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Chicken Breasts with Penne and Spinach in a Lemony Parmesan Dressing

The holidays are here–the crazy busy time when you really want a great dinner but never have time to make one. This Lemony Chicken with Penne and Spinach will solve your problem. It’s easy and quick to make and packs a lot of flavor. And don’t tell anyone, but it’s pretty healthy, too.

My lemon trees are loaded with fruit right now so I’ll be making lots of lemony dishes and drinks!

Ingredients: Chicken with Penne and Spinach in a Lemony Parmesan Dressing
serves 4
For the dressing:
  • 3 cloves of garlic, grated
  • 6 sun-dried tomatoes in oil, chopped
  • juice of 1 lemon
  • 3 TBS. freshly grated Parmesan cheese
  • 3-4 TBS. olive oil
  • red pepper flakes, optional
  • salt and pepper, to taste
For the chicken marinade:
  • juice of 1 lemon
  • 2 cloves of garlic, grated
  • 4 TBS. olive oil
  • 3 TBS. freshly grated Parmesan cheese
  • 2 TBS. fresh parsley, chopped
  • 1 TBS. fresh thyme, chopped
Heat your pasta water so it will be ready to go.
 In a large bowl whisk together all dressing ingredients.

Mix marinade ingredients in a large bowl and add the chicken breasts. Let sit at room temperature for about 10 minutes, longer if you’re not in a huge hurry.

Heat a cast iron skillet over high and add olive oil. Place chicken in pan, cover with the leftover marinade. Cook for about 3-4 minutes until easy to turn.

Begin to cook your pasta when you start the chicken. It should take 11 minutes.

Turn breasts and sprinkle with a little paprika for flavor and color. 

Deglaze with the white wine. 

Continue to cook chicken over low heat until done, then remove chicken and add the chicken broth to make a nice sauce. Cook through and scrape up bits on pan. Taste and adjust salt and pepper.


Arrange spinach on a large platter and toss with the Lemony Parmesan Dressing.

 Toss spinach with cooked pasta, Parmesan cheese and red pepper flakes.

Place chicken breasts on pasta/spinach and top with lemon slices. You could stop here, but I thought it needed a little extra flavor so that’s why I decided to make the sauce.

Pour the deglazed pan juices over the whole platter and sit down to a really great dinner. Top with extra Parmesan if you like it cheesy.

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