Ingredients
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
12 oz. angel hair
1/4 c. butter
2 cloves garlic, minced
1/2 small red onion, finely chopped
1/3 c. freshly squeezed lemon juice (from 4 lemons)
1 lemon, thinly sliced into half moons
Zest of 1 lemon
pinch of crushed red pepper flakes
3 c. baby spinach
1/4 c. grated Parmesan
Preparation
Step 1In a large skillet over medium heat, heat olive oil. Add chicken and season generously with salt and pepper. Cook until no longer pink, 10 minutes per side.Step 2Meanwhile, bring a large pot of salted water to aboil. Cook angel hair according to package directions until al dente.Drain, reserving 1 cup of pasta water, and set aside. Step 3Transfer chicken to a plate and add butter to the skillet. Let melt, then add garlic and red onion. Cook, stirring occasionally, until soft and translucent, about 3-4 minutes. Then add lemon juice, zest, and slices. Stir in crushed red pepper flakes and cook for another 4-5 minutes or until lemon slices start to soften. Pour in 1/4 cup reserved pasta water. Step 4Dice the cooked chicken into 1-inch pieces and return chicken to skillet, along with spinach. Gently toss until wilted, 1to 2 minutes. Step 5Add angel hair and toss until combined. (Add more pasta water if desired.)Step 6Top with grated Parmesan.
This recipe packs a citrus punch and that’s one of the things we love about it. Be sure to slice the lemons as thinly as possible so that they cook quickly, caramelizing slightly with the onions and garlic. The cook time will tame some of their tartness and soften the rind enough to eat. If your lemons are on the larger side, try starting with half a lemon.Storage Any leftovers can be kept in the refrigerator in an airtight, resealable container for up to 5 days. This meal is already satisfying on its own but, you can also serve it with buttery, toasty garlic bread. If you’re craving another citrusy and satisfying weeknight pasta, check out this Lemony Asparagus Pasta. Editor’s Note: The introduction to this recipe was updated on March 31, 2022, to include more information about the dish.
