Recipe By thedailygourmet
Rating
Published Oct 12th
Prep 10m Cook 20m Additional - Ready In 30m
Servings 6 servings Calories 552.3

This delicious chicken dinner will be on your table in about 30 minutes. Garnish with extra lemon zest on top if you like.

Recipe Ingredients

  • 12 ounces gemelli pasta
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 ½ pounds boneless, skinless chicken breast, cut into 2-inch strips
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon salt
  • ½ cup quartered portobello mushrooms (optional)
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 small lemon, zested and juiced
  • 2 tablespoons Chardonnay wine
  • 2 tablespoons flour
  • 13 ounces chicken broth
  • 8 ounces fresh spinach
  • 5 ounces shredded Gruyere cheese

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook gemelli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup pasta cooking water.
  2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Add 1 tablespoon butter and allow to melt. Season chicken strips with Italian seasoning, garlic granules, and salt. Once butter is melted, add seasoned chicken strips and cook until strips are a golden color, about 5 minutes. Add portobello mushrooms and cook until softened, about 5 minutes.
  3. 3 Remove chicken and mushrooms from the skillet. Set aside on a plate and keep warm.
  4. 4 Wipe out skillet and add 1 tablespoon oil and 1 tablespoon butter. Melt butter over medium heat and add garlic; cook until fragrant, about 30 seconds. Add thyme sprigs and lemon zest. Cook for 30 seconds, stirring often. Pour in wine and lemon juice. Continue to cook and stir until sauce has reduced by half, about 3 minutes. Whisk in flour to thicken sauce and create a roux. Gradually add broth, whisking continuously, until you have a thick sauce. Add spinach and cook for 1 minute.
  5. 5 Stir in 1/2 of the Gruyere cheese and stir until well combined. Once cheese has melted, add remaining cheese and stir until melted. If sauce is too thick, gradually stir in reserved pasta cooking water to thin out the sauce.
  6. 6 Add cooked pasta to the skillet and toss until well combined with the sauce. Add chicken and mushrooms, adjust seasoning to taste, and serve immediately.

Nutrition Facts

  • Calories 552.3
  • Carbohydrate 48.3 g
  • Cholesterol 106.9 mg
  • Fat 21.3 g
  • Fiber 3.7 g
  • Protein 42.2 g
  • Saturated Fat 8.9 g
  • Sodium 596 mg
  • Sugar 2.7 g

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Chef's Notes

If you do not have gemelli pasta, feel free to use penne.

Reviews

  1. Yummo
  2. Overall recipie was good I did add a little more seasoning to the sauce like mined onions garlic powder and pepper just because when it was mixed with the noodles it was missing something other wise I will be saving it
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