Photo: Randy Mayor; Styling: Claire Spollen
Yield
Serves 4 (serving size: about 1 1/4 cups)

To balance out the meal, serve this rich and saucy pasta alongside a crisp romaine salad with bright acidic dressing.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup pasta cooking water.

Step 2

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 3 minutes on each side or just until done. Remove chicken from pan; thinly slice across grain.

Step 3

Return pan to medium heat. Add oil; swirl to coat. Add spinach, red pepper, and garlic; cook 3 minutes or until spinach wilts. Add cooked pasta, reserved pasta cooking water, chicken, lemon juice, and cheeses to pan; toss to coat. Cook 1 minute or until cheeses melt. Serve immediately.

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