LEMON SHRIMP FETTUCCINE

LEMON SHRIMP FETTUCCINE

3/4 pound medium shrimp, cleaned and deveined
1 small fennel, cleaned, halved and sliced – save chop fronds and keep separate
12 ounces fettuccine, prepared al dente (save 1/4 cup hot pasta water)
2 egg yolks
1/2 cup heavy cream
2 tablespoons avocado oil
1 cup sugar snap peas, trimmed and halved
2 Meyer lemons, Juice of LARGE Meyer Lemon + slices for garnish
FRESH ground sea salt and black pepper

  • Whisk together the cream, lemon juice and egg yolks.
  • Season with salt and pepper. Set aside.
  • Heat avocado oil in skillet over medium heat.
  • Saute shrimp for 90 seconds. Remove shrimp and set aside to keep warm.
  • Add the fennel pieces and saute for 2 minutes.
  • Add the snap peas and saute another 3 minutes until peas are tender and fennel is browned.
  • Add cream, 1/4 cup pasta water, prepared fettuccine and shrimp into pan.
  • Turn off heat and stir together until well blended and sauce thickens.
  • Season to taste.
  • Garnish with fennel fronds and lemon slices.
  • Serve immediately.

NOTE: Meyer lemons are a bit sweeter than regular lemons so if you can’t find a Meyer lemon, use half of a regular lemon and half of a tangerine.

HEARTY BEEF SOUP

HEARTY BEEF SOUP
1 pound chuck roast, cut into bite sized pieces
3 tablespoons Wondra flour
1/2 teaspoon paprika
2 teaspoons Italian seasoning blend (see below)
1/2 teaspoon FRESH ground black pepper
FRESH ground sea salt, to taste
1 tablespoon avocado oil
1 tablespoon butter
2 cloves garlic, minced
1 large shallot, halved, sliced and chopped
1 large celery stalk, chopped
1 carrots, chopped
2 cups beef stock
1/2 cup dry white wine
1 tablespoon Worcestershire sauce
1 cup pasta

  • Heat butter and avocado oil in a skillet over a medium high heat.
  • Combine flour, salt, pepper and Italian seasoning in a ziploc bag.
  • Dredge beef pieces in flour mixture, shaking off the excess before adding to the hot oil. Sear beef on all sides.
  • Using a slotted spoon add beef to dutch oven.
  • Add celery, carrots and shallots to skillet and quickly saute before adding to the dutch oven.
  • Add beef stock, Worcestershire sauce and wine, stirring to combine.
  • Simmer on low 2 hours.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Add pasta and simmer 1 hour more.
  • Enjoy!

ITALIAN SEASONING BLEND
1 1/2 tablespoons dried rosemary
3 tablespoons dried oregano
3 tablespoons dried basil
1 1/2 tablespoon dried marjoram
1 teaspoon dried sage

  • Blend together and store in an air tight bottle.

CHICKEN CAESAR MAC & CHEESE

CHICKEN CAESAR MAC & CHEESE
3 cups dry elbow macaroni, cooked according to package directions and drained
3 tablespoons butter
2 tablespoons WONDRA flour
1/2 teaspoon FRESH ground sea salt
1/4 teaspoon FRESH ground black pepper
1 cup milk
1 1/4 + 1/4 cups shredded SHARP cheddar cheese
1/2 cup shredded Parmesan cheese
1/2 cup shredded Swiss cheese
3/4 cup Ken’s Caesar salad dressing
1 1/2 cups chopped rotisserie chicken pieces
10 pieces bacon, diced, cooked and crumbled

  • Add cooked macaroni, chicken and 3/4 of the bacon pieces to a large baking dish.
  • Preheat oven to 350°.
  • Lightly spray a 13×9 baking dish with non-stick cooking spray.
  • In a medium saucepan melt butter over medium heat.
  • Whisk in flour, salt and pepper until smooth and golden.
  • Gradually whisk in milk. Bring to a SLOW boil, stirring constantly until thickened.
  • Stir in the cheeses (except the 1/4 cup SHARP) until well blended.
  • Stir in dressing.
  • Pour mixture over macaroni and chicken and fold together until well coated.

TOPPING
1/3 cup Panko
2 tablespoons butter, melted
1 tablespoon minced FRESH parsley

  • Toss Panko crumbs and melted butter until well blended.
  • Sprinkle over the macaroni mixture.
  • Top with remaining cheese.
  • Top with remaining bacon pieces.
  • Bake uncovered for 30 minutes.
  • Sprinkle with parsley and serve.

GREEK GAZPACHO PASTA SALAD

Gazpacho is Spanish in tradition, but with the addition of the Feta cheese I feel like it is more of a Greek and Spanish fusion. Hubby loves the Mediterranean flavors while I pass on it every time, but it’s a GREAT recipe for a BBQ or picnic.

GREEK GAZPACHO PASTA SALAD
1 pound rotini, prepared al dente and rinsed in cold water and drained

SAUCE
14 1/2 ounce can fire roasted tomatoes
1/4 cup FRESH basil leaves
1 tablespoon red wine vinegar
2-3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 cup avocado oil (or olive if you prefer)

  • Process tomatoes, basil, garlic, red pepper flakes and red wine vinegar with a pinch of salt until smooth.
  • Drizzle with avocado oil and gently fold in.

VEGGIES
1 cucumber, halved, seeded, and chopped
1 red pepper, halved, seeded, and chopped
1 yellow pepper, halved, seeded, and chopped
1 small red onion, small diced
3/4 pound grape tomatoes, halved

ASSEMBLY

  • In a large mixing bowl gently toss veggies together.
  • Drizzle with sauce mixture and fold again.
  • Cover and let marinade for 15-30 minutes.

1/2 cup crumbled feta cheese
1 cup (or more) pitted black olives, sliced
3 green onions sliced thin
FRESH minced parsley for garnish

  • JUST before serving fold in olives, cheese and green onions.
  • Season to taste.
  • Garnish with parsley.

CARROT ORECCHIETTE

For a nice change of pace in the spring and summer I try to make lighter AND healthier dishes. I ran across this recipe at the dentist office and instantly fell in love after a few adjustments for our tastes, especially with my new restrictive diet! I’m ALWAYS looking for more flavor and it has been hard to come by – until now!

CARROT ORECCHIETTE serves 4

1 pound large carrots, peeled and sliced into 1/8 inch rounds
FRESH ground sea salt and black pepper
2+2 tablespoons cup avocado oil
4 ounces dry orecchiette pasta
2 tablespoons apple cider vinegar
3-4 sprigs FRESH thyme
2 tablespoons FRESH chopped chives
1/2 cup grated Parmesan cheese

  • Preheat oven to 475°.
  • Cover a baking sheet with foil or a silicone mat.
  • Add carrots to a large bowl.
  • Drizzle with 2 tablespoons avocado oil.
  • Generously season with the salt and pepper.
  • Toss to coat well.
  • Spread carrots onto baking sheet in an even layer.
  • Nestle thyme sprigs randomly into carrots.
  • Bake 8-10 minutes until tender and carrots are beginning to curl at the edges.
  • While carrots are roasting cook pasta per package directions. DO NOT ADD THE SALT OR FAT.
  • Drain pasta WELL.
  • Add pasta to large mixing bowl.
  • Add vinegar, 2 tablespoons avocado oil.
  • Lightly season with salt and pepper.
  • Toss to coat.
  • Remove thyme sprigs.
  • Add carrots and GENTLY toss again.
  • Divide among the plates.
  • Top with chives and Parmesan cheese.
  • ENJOY!

TEX-MEX MAC-N-CHEESE

TEX-MEX MAC-N-CHEESE
4 tablespoons unsalted butter
1 can shoepeg corn kernels
1 medium Vidalia onion, small dice
3 small sweet red pepper, seeded, small dice
1 can original ROTEL tomatoes with green chiles, drained WELL
4 cloves garlic, minced
1 tablespoon plus 1 teaspoon kosher salt
3/4 teaspoon cumin
3/4 teaspoon chile powder
1/2 teaspoon cayenne pepper
1/4 cup all-purpose flour
4 cups whole milk, cold
2 cups shredded cheddar
1 cup shredded Monterey Jack
1 bunch green onions, thinly sliced
FRESH ground black pepper, to taste
1 pound mini rigatoni or pasta of choice, cooked al dente
1/2 cup panko breadcrumbs
OPTIONAL GARNISHES
1/2 cup crumbled cotija cheese
Minced cilantro leaves
Pickled jalapenos, drained and minced

  • Preheat the oven to 350°.
  • Add the butter, corn, onions, red peppers, garlic and 1 teaspoon of salt to a medium saucepan set over medium-high heat, sauteing until the onions are soft and translucent, about 5 minutes.
  • Add the cumin, chile powder, cayenne pepper and flour, stirring frequently 3 to 4 minutes until roux forms.
  • Pour in the cold milk in a steady stream, stirring vigorously until the mixture is smooth. Cook over medium heat, stirring often, until mixture starts to thicken, 8 to 10 minutes.
  • Reduce heat to medium-low and stir in the cheddar and Monterey Jack. Cook until the sauce is smooth and creamy, 4 to 5 minutes.
  • Add the scallions, tomatoes, peppers and rigatoni, mixing well to combine.
  • Pour into a 9-by-13-inch glass baking dish.
  • Sprinkle with panko crumbs evenly over the top and cover with foil.
  • Bake for 20 minutes, then uncover and bake for another 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbling.
  • Remove to a cooling rack and let rest for 8 to 10 minutes.
  • Garnish with the Cotija cheese, jalapeno and cilantro.
  • Serve immediately.

CREAMY SUN DRIED TOMATO PARMESAN CHICKEN

CREAMY SUN DRIED TOMATO PARMESAN CHICKEN
1 1/2 pounds large THINLY sliced boneless and skinless chicken breasts
1 shallot, sliced thin
1 cup sliced mushrooms
6 cloves garlic, minced
1 teaspoon salt
3/4 teaspoon black cracked pepper (adjust to your tastes)
1 1/2 teaspoons paprika
1 teaspoon Italian seasoning
5 ounce jar sun dried tomato strips in oil drained (reserve 3 tablespoons of oil for cooking)
3 tablespoons reserved sun dried tomato oil or olive oil, divided
5-6 button mushrooms, diced
1/2 cup white wine
1 1/2 cups heavy cream
1 1/2 – 2 cups spinach (optional)
1/2 cup fresh grated Parmesan cheese
2 tablespoons fresh chopped parsley to serve

  • Season chicken with salt, pepper, paprika and onion powder.
  • Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat.
  • Sear the chicken for 2 minutes or so each side, or until golden and cooked through.
  • Transfer to a warm plate and set aside.
  • Add the remaining oil to the pan.
  • Add shallots and garlic, sautéing a minute or so until garlic is fragrant.
  • Add in the sun dried tomatoes and mushrooms if using sautéing 1-2 more minutes to release their flavors.
  • Add paprika and Italian seasoning, stirring to blend.
  • Reduce heat to a medium-low.
  • Add white wine and then the heavy cream, stirring to blend.
  • Bring to a gentle simmer, while stirring occasionally.
  • Season to taste with salt and pepper.
  • Add the Parmesan cheese. Allow sauce to simmer for a few minutes until cheese melts and blends into sauce.
  • Add in spinach leaves if using and allow to wilt in the sauce.
  • Add the chicken back into the pan; top with parsley and serve over pasta.

LINKING TO: CELEBRATE YOUR STORY, CRAFTASTIC MONDAY, DISHING IT & DIGGING IT, NIFTY THRIFTY SUNDAY, SHOW & TELL, SUNDAYS AT HOME, SUNDAY’S BEST, THAT DIY PARTY, JCOOKING & CRAFTING WITH J&J, INPIRATION MONDAY , INSPIRE ME MONDAY , MADE BY YOU MONDAY, MAKE IT PRETTY MONDAY, MELT IN YOUR MOUTH MONDAY, MERRY MONDAY, MIX IT UP MONDAY, MOTIVATE ME MONDAY, PROJECT INSPIRED, SHOW AND SHARE, TUTORIALS & TIP , DIY TUESDAYS, LOU LOU GIRLS FABULOUS PARTY, THE SCOOP, TREASURE BOX TUESDAY, TUESDAYS AT OUR HOME, TUESDAYS WITH A TWIST, CREATIVE INSPIRATIONS, SHARE YOUR CUP , WINTER BLUES WEDNESDAY, WONDERFUL WEDNESDAY, SHOW ME WEDNESDAYS, WOW US WEDNESDAY , CREATIVE CIRCLE, DAGMAR’S PARTY, HOME SWEET HOME, FAVORITE THINGS, GRACE AT HOME, HOME MATTERS, PIN JUNKIE PIN PARTY, TALK OF THE TOWN, BLOGGER’S PIT STOP, HANDMADE HANGOUT, PRETTY PINTASTIC PARTY, SHARE IT ONE MORE TIME, SWAY SHAREFEST, WHAT TO DO WEEKENDS PARTY, BOUQUET OF TALENT PARTY, INSPIRE-BE-INSPIRED, RAE GUN BLOCK PARTY, I’M LOVIN’ IT, THIS IS HOW WE ROLL THURSDAY, FULL PLATE THURSDAY, FOODIE FRIDAY, SOUPER SUNDAY, BETH FISH READS, SATURDAY SPARKS, AMAZE ME MONDAY, INSPIRE ME TUESDAY, SHARE YOUR STYLE, OVER THE MOON

BALSAMIC BAKED MOZZARELLA CHICKEN

BALSAMIC BAKED MOZZARELLA CHICKEN serves 4
adapted from CafeDelites.com

4 skinless chicken breasts
2 tablespoons lemon olive oil
1 teaspoon Italian seasoning mix
FRESH ground salt teaspoon salt, to taste
FRESH ground black pepper, to taste
6 cloves garlic, minced
6 ounce jar marinated artichokes, drained well
1 cup grape or cherry tomatoes, halved
1/4 red onion, sliced
1 LARGE shallot, sliced
1/4 cup QUALITY balsamic vinegar
1 tablespoon packed brown sugar
3/4 cup fresh shredded mozzarella cheese
1 tablespoon FRESH chopped Italian parsley
1 tablespoon FRESH chopped basil

  • Preheat oven to 425°.
  • Place chicken breasts in a baking dish and drizzle with lemon olive oil.
  • Mix together Italian seasoning, salt and pepper.
  • Rub seasoning all over each breast.
  • Arrange the tomatoes, half of the garlic, shallot slices and red onion slices around the chicken in the dish.
  • Whisk together the balsamic vinegar, sugar and remaining garlic in a jug to combine.
  • Pour over the chicken breasts, flip each breast in the sauce to evenly coat.
  • Bake 20-25 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle.
  • Sprinkle with cheese and broil for 4-5 minutes, until cheese is melted and golden.
  • Garnish with parsley and basil.
  • Serve over pasta
  • Drizzle with the pan juices.

LINKING WITH:  CELEBRATE YOUR STORY, CRAFTASTIC MONDAY, DISHING IT & DIGGING IT, NIFTY THRIFTY SUNDAY, SHOW & TELL, SUNDAYS AT HOME, SUNDAY’S BEST, THAT DIY PARTY, JCOOKING & CRAFTING WITH J&J, INPIRATION MONDAY , INSPIRE ME MONDAY , MADE BY YOU MONDAY, MAKE IT PRETTY MONDAY, MELT IN YOUR MOUTH MONDAY, MERRY MONDAY, MIX IT UP MONDAY, MOTIVATE ME MONDAY, PROJECT INSPIRED, SHOW AND SHARE, TUTORIALS & TIP , DIY TUESDAYS, LOU LOU GIRLS FABULOUS PARTY, THE SCOOP, TREASURE BOX TUESDAY, TUESDAYS AT OUR HOME, TUESDAYS WITH A TWIST,CREATIVE INSPIRATIONS, SHARE YOUR CUP , WINTER BLUES WEDNESDAY, WONDERFUL WEDNESDAY, SHOW ME WEDNESDAYS, WOW US WEDNESDAY , CREATIVE CIRCLE, DAGMAR’S PARTY, HOME SWEET HOME, FAVORITE THINGS, GRACE AT HOME, HOME MATTERS, PIN JUNKIE PIN PARTY, TALK OF THE TOWN, BLOGGER’S PIT STOP, HANDMADE HANGOUT, PRETTY PINTASTIC PARTY, SHARE IT ONE MORE TIME, SWAY SHAREFEST, WHAT TO DO WEEKENDS PARTY, BOUQUET OF TALENT PARTY, INSPIRE-BE-INSPIRED, RAE GUN BLOCK PARTY, I’M LOVIN’ IT, THIS IS HOW WE ROLL THURSDAY, FULL PLATE THURSDAY, FOODIE FRIDAY

SPAGHETTI with RICOTTA MEATBALLS & PECORINO GARLIC BREAD

In my humble opinion (especially now that bread is a rarity in my diet) a “dressed” garlic bread is the ONLY way to go! The strong penetrating flavor of the  Pecorino cheese in the garlic bread as well as the meatballs raises your normal spaghetti to a NEW level.

 

SPAGHETTI with RICOTTA MEATBALLS & PECORINO GARLIC BREAD – serves 2

2 tablespoons Pecorino cheese
2 tablespoons Parmesan cheese
2 tablespoons chopped FRESH Parsley, minced
2 tablespoons chopped FRESH Basil leaves, chopped
3 Garlic Cloves, minced and divide in thirds
3/4 pound LEAN ground beef
2 tablespoons Ricotta cheese
¼ cup Italian Breadcrumbs
1/3 pound spaghetti noodles
1 cup of your favorite marinara sauce
Avocado oil
Fresh ground salt and pepper, to taste
1 French Roll

  • Preheat oven to 375°.
  • Bring a medium pot of salted water to a FULL boil.
  • Prepare a small baking sheet with foil
.

 

  • Mix together the ground beef, ricotta cheese, parsley, 1/3 of the garlic, pepper and 1 tablespoon of the Pecorino cheese with your hands until well blended.
  • Shape meat into ping pong sized meatballs.

 

  • Heat avocado oil in a medium skillet over medium high heat.
  • Add meatballs to hot oil stirring occasionally until browned ALL over, 6-9 minutes.
  • Set aside.

 

  • While meatballs are cooking cook spaghetti in salted boiling water until al dente, 8-10 minutes.
  • Reserve 1/2 cup of the pasta water.
  • Drain pasta. Toss with oil.

 

  • In a small mixing bowl combine 1 tablespoon of Pecorino cheese and 1 tablespoon avocado oil together into a paste.
  • Stir in 1/3 of the garlic.
  • Place bread on lightly greased baking sheet.
  • Spread paste over bread and bake until golden brown.
  • Top with sprinkle of Parmesan cheese.

 

  • In a medium sauce pan combine marinara, a pinch of salt and reserved pasta water. Bring to a boil.
  • Return meatball pan to a medium heat. Add remaining garlic, cooking until fragrant.
  • Reduce heat to a simmer, stirring occasionally until meatballs are warmed through, 8 minutes or so.
  • Plate and serve immediately.

Linking up to FULL Plate Thursday.

SINFUL ULTIMATE MAC & CHEESE

SINFUL MAC & CHEESE adapted from Incredible Recipes from Heaven
MAC & CHEESE
1 pound macaroni
1/2 cup butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
12 ounce can evaporated milk
1 tablespoon cornstarch
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon parsley
1 teaspoon black pepper
1 teaspoon white pepper
1/2 teaspoon red pepper flakes
4 cups freshly grated cheddar cheese
8 slices provolone cheese
1 cup sour cream
2 cups freshly grated Parmesan cheese

  • Prepare pasta al dente per package directions. Drain and set aside.
  • Preheat oven to 350°.
  • Lightly grease a 9×13 baking dish.
  • In a large skillet melt the butter over medium high heat, and whisk in flour stirring occasionally until golden.
  • Reduce heat and whisk in the milk, mustard, cornstarch, evaporated milk and all seasonings, one at a time, stirring constantly until it reaches a boil, allow to simmer while still whisking occasionally until SLIGHTLY thick
  • Remove from heat and whisk in cheddar cheese until melted.
  • Add macaroni and lightly toss until evenly coated
  • Pour half of the macaroni and cheese into greased baking dish.
  • Layering evenly with provolone cheese followed by an even layer of sour cream.
  • Pour remaining macaroni over sour cream then sprinkle with Parmesan cheese.

PANKO TOPPING
1 cup panko breadcrumbs
4 tablespoons butter
1 tablespoon avocado oil
1/4 cup pwdered Parmesan cheese

  • In the skillet melt butter in avocado oil over medium high heat.
  • Add breadcrumbs and stir in the Parmesan cheese.
  • Cook until crumbs become a golden brown.
  • Sprinkle over top the mac & cheese
  • Bake 25-30 minutes until bubbly and cheese is melted.
  • ENJOY!

Submitted to FULL PLATE THURSDAY @Miz Helen’s Country Cottage.

ITALIAN PIGGY SHELLS

ITALIAN PIGGY SHELLS
SHELLS
1 pound sweet Italian ground sausage
12-15 jumbo shells
1/3 cup diced onions
1/3 cup diced mushrooms
1 tablespoon avocado oil
2-3 cloves garlic, minced
1/4 cup diced celery & leaf tops
3 tablespoons quality DRY sherry
Fresh ground salt and black pepper, to taste
1 batch Balsamella (Italian béchamel) recipe below
2 cups fresh tomato sauce
1/4 cup fresh torn basil (small pieces)
1/3 cup grated Parmesan cheese
1/2 cup grated Mozzarella cheese

  • Preheat oven to 400°.
  • Add shells to boiling water for 4 minutes in boiling water. Drain in colander and rinse with cool water. Drain again.**
  • Heat avocado oil in skillet over medium-high heat.
  • Add onions and celery, stirring to cook until soft.
  • Add pork, cooking until completely browned. DRAIN off any fat.
  • Add sherry and simmer over medium heat until liquid is completely absorbed, about 5 minutes.
  • Season with salt and pepper to taste.
  • Remove from heat and cool.

Meanwhile prepare the balsmella sauce recipe below.

  • Combine the meat mixture and the balsmella sauce until well blended.
  • Combine tomato sauce and basil pieces.
  • Pour half the sauce into the bottom of your baking dish.
  • Carefully stuff each shell and arrange on sauce in the baking dish.
  • Cover with foil.@@
  • Bake 15 minutes.
  • Remove foil.
  • Drizzle remaining tomato sauce over top of all the shells.
  • Sprinkle with cheeses.
  • Bake 5 minutes more until cheese is melted and starting to brown.
  • Garnish with basil.

**NOTE 1: BE SURE TO BREAK DOWN THE MEAT INTO TINY PIECES to make stuffing the shells easier. I use my NINJA to breakdown the meat mixture into a smooth consistency.
@@NOTE 2: This can be refrigerated overnight and baked the following day. Bring to room temperature before baking.

BALSMELLA (Bechamel)

1/2 tablespoon unsalted better
2 tablespoons Wondra flour
3/4 cup whole milk
1/2 teaspoon fresh ground nutmeg
Fresh ground salt and pepper, to taste

  • Melt butter to a saucepan over medium heat.
  • Whisk in flour until golden brown.
  • Whisk in milk and nutmeg until well blended.
  • Bring to a SLOW simmer, whisking intermittently. Simmer until it thickens, about 10 minutes.
  • Season with salt and pepper to taste.
  • Remove from heat and cool slightly.

**NOTE: Cook the shells 4 minutes ONLY – JUST enough to be pliable for filling! They will continue cooking while the dish bakes.

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PAN SEARED CHICKEN BREAST & WILTED SPINACH with PARMESAN PASTA

PAN SEARED CHICKEN BREAST & WILTED SPINACH with PARMESAN PASTA
3-4 boneless, skinless chicken breasts
2 tablespoons butter
2 cloves garlic, minced*
1 teaspoon fresh ground pepper
2 ounces white wine
1 lemon, juiced
4 ounces bacon, diced
1 bunch green onions, thinly sliced
3 cups fresh spinach, washed and stemmed
spaghetti, cooked and well drained
1/2 cup fresh grated Parmesan cheese
1 large tomato, diced
*While I prefer fresh garlic, I have found that the roasted jar garlic is a great substitute, especially in the winter.
  • Brown bacon until crisp.
  • Add onion slices and garlic, sauteing until tender.
  • Move bacon and onions to the sides and add butter.
  • When butter is melted, add chicken and brown well on both sides.
  • In the meantime, prepare the pasta per package directions.
  • Remove chicken, keeping warm.
  • Add spinach and saute’ until spinach wilts.
  • Move spinach to outer sides.
  • Toss pasta with wine and lemon juice.
  • Mound pasta in center of pan.
  • Top with Parmesan cheese.
  • Layer chicken pieces over top.
  • Serve immediately.