Penne With Lemon Chicken Strips
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 8 ounces penne pasta
- 1 -3 tablespoon vegetable oil
- 1 small white onion, diced
- 1 lb chicken strips or 1 lb boneless chicken breast, diced
- 3⁄4 cup frozen corn
- 1⁄2 cup white wine
- 2 lemons, juice of
- 9 ounces spinach, roughly chopped
- 1⁄4 cup parmesan cheese, plus additional for serving
- 1⁄2 teaspoon fresh oregano, chopped
- salt and pepper, to taste
directions
- Cook pasta in lightly salted boiling water according to package directions. Drain, reserving 1/2 cup of the pasta water.
- Meanwhile, heat a large frying or sauce pan; add oil and onion and saute. When the onion is soft and translucent, add the chicken and saute until it is almost cooked through (depending on how large your chicken pieces are, around 15 minutes).
- Then add the corn, white wine and reserved water from the pasta, and bring to a boil. Add lemon juice and cook 1 minute.
- Add the reserved pasta, and stir to heat.
- Add the chopped spinach and toss to combine. When the spinach has wilted (about 2 minutes), stir in the parmesan cheese and serve.
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Reviews
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This was great! I am always looking for new things to do with chicken and pasta. I did add the corn even though dh doesn't usually care for corn, but he said this dish was so good he didn't even care! :) We loved the lemon chicken and the fact that this has spinach in it so it's healthy for us and the kids. Great flavor, I can't think of anything I'd change! Thanks, I will make this one again!
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A GREAT CHICKEN DISH! Made pretty much as directed, right down to the penne pasta! However, when it came to the spinach, I added it & the parmesan cheese at the same time, took a long look at it (for timing, only!) & served it ~ AND I was very happy with the results (wilted spinach or not)! Thanks for sharing your recipe! [Made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #16]
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"For Australia/New Zealand swap #16" Had much left-over rotisserie chicken, already well seasoned, and mixed grain penne pasta, which requires an aditional 1-2 minutes of boiling. Did not add the corn (personal preference), but prepared as listed. The bagged baby spinach added a nice crunch, and i think possibly some garlic and sliced water chestnuts may add some additional crunch and texture. For the 2 of us, there is plenty left for another meal -- to which I plan to add a little cream. (My lemons were HUGE and very juicy - perhaps a measure of lemon juice would be helpful -- we DO like lemon flavored anything !!) Thanks, Kumquat, for yet another tasy chicken dish to add to the repetoire !!
RECIPE SUBMITTED BY
Kumquat the Cats fr
New York City, 72
<p>Clockwise from upper left, my dear friends Cranberry, Quincy, Kumquat and Kiwi. All of our cats were born in the wild and adopted by us. Zaar Chefs I have met so far: Elmotoo, justcallmeToni, ~Rita~, Midwest Maven, Bird&Buddha (both of them) and most recently, Ms*Bindy from upstate New York:) Wonderful, sweet, friendly people and great chefs! Most relevant thing to mention here is that I am a vegetarian, and recently became a vegan (almost 100%). To put vegetables and other things not meat or fish on the table I work as an actuary (in my case anyway, a combination of statistician, number-cruncher and/or programmer). For fun I like to travel. Just came back from Namibia, a peaceful democracy in Africa with lots of animals! Got some terrific pictures of lions, leopards, cheetahs, elephants, rhinocerous, hyenas, all kinds of antelopes, giraffes and zebras. Namibia is the second most sparsely populated country per square mile, just behind Mongolia. Update: We went to Italy this Spring. We had lots of pizza and pasta. The pizza is so much better in Italy, particularly the crust. The Amalfi coast was absolutely beautiful. Spectacular natural scenery (Canada and Alaska are really beautiful, Patagonia in Chile is sublime, Iceland is unique) has been my latest passion as far as travel destinations but I have seen quite a few big cities too (Paris, Berlin, London and Madrid to name a few). On my bulletin board at work I keep a list of every country I've visited (other than the U.S. of course). So far I've made it to five continents: Europe, Africa, South America, Asia and North America of course. I've got only two other continents to conquer:) I don't usually have difficulty finding vegetarian dishes here in the U.S. or overseas, but finding vegan dishes is much harder. I have no kids, just cats, Kumquat, Cranberry, and more recently Quincy and Kiwi. They are purebreds, of the breed alley caticus (okay, American shorthair I guess). Our cats are not vegetarians, though my boyfriend (significant other, long-term partner, whatever) is. I am a friend of all animals both tamed and wild. In addition I am a freethinker and my boyfriend studies philosophy. Either way, we get along pretty well. Also, please allow me to say that my BF and I recently bought a condominium in NYC.:) Pet peeve? Okay, I don't like public scenes, especially parents yelling at their children, lovers' spats, etc. If it must be done please do it in private:D Participation & Awards:</p>