RECIPE: Lemony Chicken & Spinach Pasta

It'll be a while yet before we'll be eating fresh spinach from our garden (the nighttime temperatures are still dipping well below zero degrees Celsius, so I won't be planting anytime soon!). Still, this dish says "spring" to me, even though it's easily enjoyed year-round. It's best to have all the ingredients prepped and ready to go, as this dish comes together quickly once you start cooking.

Ingredients:

1/2 lb uncooked spaghetti noodles
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
meat from about 5-6 uncooked chicken thighs or drumsticks, cut into 1/2" pieces
4 oz cream cheese, cubed
1/2 cup light cream (milk will do if you don't have any on hand)
1/4 cup Parmesan cheese
juice and zest of 1 lemon
1/4 cup fresh basil, chopped, or 2 tsp dried
1 tsp salt
1/2 tsp pepper
1 bunch spinach, chopped
extra Parmesan cheese for sprinkling

Instructions:
In a large pot of boiling water, cook pasta until tender. Drain.

While pasta is cooking, saute the onion and garlic in oil until they start to soften. Add the chicken pieces and cook until no traces of pink remain. Add the cream cheese and cook for a couple of minutes until it starts to melt. Add the cream, Parmesan, lemon, basil, salt and pepper and simmer for a few minutes until cream cheese is completely melted and sauce is smooth. Add the spinach, cover, and simmer for a few minutes until spinach melts. Toss sauce with cooked pasta and serve immediately with extra Parmesan on the side for sprinkling.

Hungry for more pasta? Try these dishes:
Spicy Chickpea Pasta
Thai-Style Peanutty Pasta
Italian-Style Baked Pasta
Cheesy Mac & Beef Skillet
Spinach & Parmesan Pasta Bake

I shared this recipe at Tasty Tuesday, Full Plate Thursday, Recipe Swap Thursday, Frugal Food Thursday, Fat Camp Friday, the GCC Recipe Swap, Friday Favorites and This Week's Cravings.