Our Lemony Chicken Capellini with Spinach recipe is destined to become a family favorite. It’s on the table in just 30 minutes and everything cooks in one skillet, even the pasta! Lemon, garlic and a hint of mustard add great flavor to the sauce.
cost per recipe: $12.49
The price is determined by the national average.
pounds skinless, boneless chicken breast halves, cut into strips
cloves garlic, minced
carton (32 ounces) Swanson® Chicken Broth or Swanson® Chicken Stock
tablespoon Dijon-style mustard
ounces uncooked capellini (angel hair) pasta
ounces baby spinach (about 6 cups)
tablespoons lemon juice
tablespoons butter, softened
tablespoons chopped fresh parsley
Season the chicken as desired. Cook the chicken and garlic in a 12-inch nonstick skillet over medium-high heat until the chicken is well browned and cooked through, stirring occasionally. Remove the chicken mixture from the skillet.
Stir 3 cups broth and the mustard in the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Add the capellini and stir to coat (you can break the pasta in half first for easier stirring). Reduce the heat to medium. Cover the skillet. Cook for 6 minutes or until the capellini is tender, stirring occasionally.
Add the spinach by handfuls to the skillet and stir, waiting until it's wilted before adding more. Return the chicken to the skillet and cook until hot. Add the remaining broth as needed for desired sauciness (capellini really absorbs the liquid as it sits).
Add the lemon juice, butter and parsley and toss to coat. Season to taste. Garnish with lemon wedges, if desired, before serving.