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Lemony Chicken Capellini with Spinach

Lemony Chicken Capellini with Spinach

2.89 9

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.

serves 4 people

Ingredients

cost per recipe: $12.49

The price is determined by the national average.

  • 1 1/4

    pounds skinless, boneless chicken breast halves, cut into strips

  • 3

    cloves garlic, minced

  • 1

    carton (32 ounces) Swanson® Chicken Broth or Swanson® Chicken Stock

  • 1

    tablespoon Dijon-style mustard

  • 8

    ounces uncooked capellini (angel hair) pasta

  • 6

    ounces baby spinach (about 6 cups)

  • 3

    tablespoons lemon juice

  • 2

    tablespoons butter, softened

  • 2

    tablespoons chopped fresh parsley

view nutrition info

How to Make It

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.
Step 1

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.

Step 2

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.

Step 3

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).

Step 4

Add the lemon juice, butter and parsley and toss to coat.  Season to taste.  Garnish with lemon wedges, if desired, before serving.

Recipe Tips

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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Made With
Swanson® Chicken Stock

Swanson® Chicken Stock

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(32 ounces) Swanson® Chicken Broth

(32 ounces) Swanson® Chicken Broth

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Ratings & Reviews

(9)
  • Zorro

    October 28, 2016

    We really enjoy this recipe

    But we do alter it a bit. We wanted it to be lighter so I reduced the cornstarch to two tablespoons. It goes great with angel hair pasta.

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  • Fullbright1234

    October 4, 2013

    Kids LOVED this as did I!!!

    Easy to make. Used roasted chicken from the night before, mixed other ingredients well after I browned off chicken with garlic. Went to the store and when I returned from errands made angel hair pasta and tossed with the chicken. Was not too strong of a lemon flavor and both my sons under ten asked for seconds and wanted to know when we could cook this again! I was very pleased and do not understand why there are some low ratings- they have to be doing something wrong!

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  • HeidyP

    December 27, 2012

    Very Good Recipe.

    BEST MEAL EVER! MY HUSBAND AND I LOVED THIS MEAL ALTHOUGH I MADE IT A LITTLE DIFFERENT... I DID NOT USE CORNSTARCH..OR THIN SPAGHETTI INSTEAD I USED - CHICKEN BROTH -LEMON JUICE -MUSTARD -BONELESS CHICKEN -GARLIC -BLACK PEPPER -PARSLEY -CREAM OF CHICKEN CAMPBELL SOUP -LINGUINI PASTA

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    (0) (0)
  • scottabroberg

    December 9, 2011

    Lemony Chicken Pasta Toss

    Write your review here.

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    (0) (0)
  • Timothy R.

    April 9, 2010

    Lemony Chicken Pasta Toss

    Don't know why people would give this only 3 stars.....it was delicious as well as quick and easy. I did use whole wheat linguini and fresh lime juice [which I had on hand] instead of lemon juice. I also finished off the sauce with 2 tablespoons of butter to counter the acidity. Next time I will double this recipe!

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